Avocado with Pineapple and Shrimp

Gourmet avocado with pineapple and shrimp. An unusual “adult” taste is given to it by a cognac-based sauce. Serving spectacularly in avocado halves will keep this shrimp and pineapple salad from getting lost on the festive table.

Cook: 20 mins

Servings: 1

Ingredients

Small avocados – 1.5 pcs.
Boiled-frozen shrimps – 70 g
Canned pineapple pieces – 100 g
Mayonnaise – 30 g (to taste)
Cognac – 15 g (to taste)
Salt – 15 g (to taste)
Fresh parsley (for decoration) – 1 sprig

Directions

Prepare all required ingredients. My avocados are small, so I took 1.5 pieces. If the avocado is large, you will need one. My shrimp is unpeeled. You can take peeled shrimp (20 g). But if you are a big lover of seafood, take about 70 g of peeled shrimp, then their taste will be clearly felt in the salad. I took canned pineapple pieces. If you have pineapple rings, cut into small pieces.
Boil 0.5 liters of water in a saucepan, season with salt. Dip the shrimp in boiling salted water, wait until it boils again and remove from heat. Place the shrimp on a sieve and rinse with ice water. Allow the shrimp to cool completely.
Cut the avocado in half lengthwise, remove the pit. Take out the avocado pulp with a teaspoon, being careful not to damage the peel, and chop finely.
To prepare the sauce, mix mayonnaise with cognac in a two to one ratio.
Mix.
Peel the cooled shrimp.
In a salad bowl, combine avocado, shrimp and pineapple pulp.
Then add the sauce.
Mix everything.
Put the salad in the avocado halves.
Decorate with parsley leaves.

Bon Appetit!

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