Gorgeous Shrimp and Avocado Salad

Our Spanish family recipe! Today my Spanish mother-in-law makes a terrific family-run shrimp and avocado salad. With rose sauce based on homemade mayonnaise. Mayonnaise recipe is simple and quick. Highly recommend trying this shrimp cocktail salad!

Ingredients

• Large shrimps - 18 pcs.
• Avocado - 1 pc.
• Pineapple (or sour green apple) - to taste
• Lettuce to taste
• Vegetable oil for frying - 2 tbsp. spoons
• Garlic - 1 clove
• Dried cayenne pepper (optional) - 3 small
• For the rose sauce:
• Vegetable oil (olive and sunflower 50:50) - 150 ml
• Egg - 1 pc.
• Salt - 1 pinch
• Ground black pepper - to taste
• Garlic - 1 small clove
• Ketchup - 3 tbsp spoons
• Brandy or cognac (optional) - 2 tsp

Directions

1. Cooking the sauce. Pour vegetable oil into a narrow bowl of a blender, add a small clove of garlic (without a core), break an egg. Add salt and black pepper. We lower the blender to the bottom of the bowl, turn it on and do not tear it off the bottom until an emulsion begins to form. Then slowly raise the blender so that the remaining oil turns into an emulsion. The mayonnaise is ready.
2. To make a pink sauce, add brandy or cognac (you do not need to add it) and ketchup to mayonnaise. We mix.
3. Pour vegetable oil into a frying pan, put chopped garlic and 2-3 small cayenne peppers (you can also do without pepper). Salt and pepper the shrimps, put them in a preheated pan. Fry shrimps for 1 minute on each side (for large shrimps).
4. Cut the avocado into slices.
5. Chop the lettuce leaves.
6. We spread the sliced ​​lettuce leaves in transparent portioned dishes (bowls, etc.).
7. Put pineapple pieces on the salad. (Instead of pineapple, we usually add sour green apples to this salad. I like apples better, but there were none today.)
8. We spread the avocado and shrimp.
9. Pour the prepared sauce on top of the shrimp and avocado salad.
10. Bon Appetit!