AVOCATS A L' ANDALOUSE



3 avocados, 3 tomatoes, 2 lemons, a bowl of mayonnaise, a small pot of butter of prawns, a bag of shelled pink prawns, 100 g of black olives, 3 hard-boiled eggs.

Split the avocados in half and remove the pits. 

Cut the tomatoes and lemons into thin washers.

You need 12 slices of tomatoes and 12 slices of lemon. 

Add it shrimp butter mayonnaise, mixing well.

Fill the cavity with mayonnaise of each half avocado.

Arrange 2 slices of tomato and 2 lemon on each. 

Stitch at center in mayonnaise, 7 or 8 prawns.

Finish the decoration with 2 or 3 olives black.

Peel the cooled eggs, separate them in two, cover them with a little mayonnaise, arrange them in the center of the serving platter.

Surround them with avocados.

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