Salade de crevettes et d’avocat avec vinaigrette épicée à la tomate

Ingrédients

• 24 king prawns or tiger prawns, peeled, tails intact
• 3 avocados, cut into thin wedges and drizzled with a little lemon juice to prevent discolouring
• 3 baby cos, outer leaves torn, hearts quartered
• 3 inner celery stalks with leaves, thinly sliced, leaves reserved
• Extra-virgin olive oil, for drizzling
• Baby watercress or watercress sprigs, to serve
• Spiced tomato dressing
• 200 ml olive oil
• 250 gm cherry or grape tomatoes
• 1 garlic clove, finely grated
• 2 tbsp red wine vinegar
• 3/4 tsp cayenne, or to taste
• Dash of Cognac or brandy

Préparation

1. 1

   1.: For spiced tomato dressing, heat 2 tbsp olive oil in a large frying pan over high heat, add tomatoes and fry, tossing occasionally, until scorched and softened (4-5 minutes). Add garlic, rind and vinegar, remove from heat and transfer to a blender. Add remaining ingredients, blend until smooth, season to taste and refrigerate in an airtight container until required. Dressing will keep for up to 5 days, taste before using and brighten with a squeeze of lemon juice if necessary.

2. 2

   2.: Arrange prawns, avocado, cos and celery on a serving platter, season to taste and drizzle lightly with extra-virgin olive oil, then dressing to taste, scatter with celery leaves and watercress and serve.