• 1 package Queens Ocean wild MSC Oregon shrimps 250 grams
• 1 apple (Elstar)
• 1 tomato
• 1 ripe avocado
• chive antiboise vinaigrette
• 150 cc olive oil
• 75 cc white balsamico vinegar
• 1 clove of garlic
• ¼ bunch of basil
• pepper and salt
• 4 glasses

• Defrost the wild Oregon shrimps according the instructions on the package.

• Fine-cut the clove of garlic.

• Wash the basil and fine-cut (do not chop, as the colour will turn black).

• Boil water and immerse the tomato for 10 seconds.
• Let the tomato cool off in cold water. Remove the skin and the pips, and cut the pulp into small pieces.

• Remove the skin of the avocado and cut the pulp into small pieces.

• Peel the apple and cut the apple into small pieces.

• Wash and fine-cut the chive.

• Mix the olive oil and vinegar and add the cut garlic, basil, tomato, avocado, apple and chive.

• Mix the defrosted Oregon shrimps with the Antiboise vinaigrette.
• Fill the glasses with the mixture and garnish with a leaf of basil.

Serve with toast or crustinies.

Also ideal to serve as a cold starter on a mixed salad of lettuce and rucola.