Original salad with shrimp and avocado, backstage with white wine

Shrimp goes great with avocado in a variety of dishes. The main thing is to properly prepare sauce or dressing for their "union". An excellent example of such a salad is the original mix of shrimp with avocado under the wings (dressing) with white wine.

Ingredients

• Shrimps boiled, frozen - 250 g
• Avocado large - 1 pc.
• Tomato - 1 pc.
• Onion small head - 1 pc.
• Pitted green olives - 100 g
• Lemon - 1/2 pc.
• Red hot chili pepper (small pod) - 1 pc.
• Parsley - 1/4 bunch
• Garlic (large clove) - 1 pc.
• Ginger root - 2 cm
• Olive oil - 80 ml
• White table wine - 30 ml
• Salt - to taste

Directions

1. Wash avocado, dry. Then peel off the skin. Cut in half, remove the bone from the middle. And cut the flesh into small neat pieces. And sprinkle with lemon juice so that the avocado does not darken.
2. Then prepare the rest of the ingredients: cut the washed tomato into semicircles. Defrost the shrimp and remove the shells, remove the heads. Cut the peeled onion first into thin half rings, then into quarters of rings. Cut each olive in half crosswise. Onions and shrimp will also need to be sprinkled with lemon juice.
3. Next, you need to cut the parsley washed and freed from hard stems. And also prepare the ingredients for the backstage dressing: chop the chili pepper pod (without seeds, stalk and internal fibers). Chop the peeled ginger root.
4. And now the gas station itself. Mix together (and even beat with a culinary whisk) olive oil and white wine, add crushed almost crumbly red chili, ginger and garlic. Salt everything a little.
5. In a deeper bowl, mix avocado, shrimp, onion, olives with the finished backstage. Sprinkle the salad with chopped parsley. Stir lightly - in one or two broad movements.
6. And arrange the salad on serving plates.