Summer Salad
150 g Iceberg lettuce
80 g shrimp tails (about 250 g of whole shrimps)
50 g avocado slices
20 g Bronte pistachios
25 g of extra virgin olive oil
Directions:
Boil a 1 liter of water. Wash the shrimps .When the water boils, throw the shrimps and cook for 3-4 minutes. Drain and let them cool; when shrimps are cold open their shells and puts aside the tails. Wash and dry the salad. Shell pistachios and chop them coarsely. Peel the avocado and cut into very thin slices. Add all the ingredients together seasoning with extra virgin olive oil only. To make this summer salad an excellent dish I recommend you to use fresh ingredients only and a slightly bitter extra virgin olive oil to balance the sweet flavor of avocado.
