ELIZE’S AVOCADO RITZ

We love this update of a retro South African starter! Perfect at a dinner party on a warm evening and best enjoyed outside, with a glass of Sauvignon Blanc to balance the dish’s richness.
(serves 4)

2 avocado’s, ripe but firm
1 lemon
16 – 20 cooked shrimp
shredded lettuce
Seafood sauce:
60 ml mayonnaise
25 ml tomato sauce
10 ml brandy
a pinch of cayenne pepper or a dash of Tabasco
¼ teaspoon salt

In a small bowl, whisk together the sauce ingredients.
Cut the avocado’s in half and remove the stones. Dip the edges in lemon juice. Season with salt and Cayenne pepper. Place avocado’s on a bed of lettuce leaves. Fill with shrimps and spoon seafood sauce on the top of each one.

Recipe and photo: Elize de Kock