Spanish Tapas - Avocado Puree And Shrimp Cocktail - cooking recipe

Ingredients

3 large avocados
1 lb shrimp, cooked (or raw)
3 tablespoons extra virgin olive oil
1 green onion, chopped finely
1 garlic clove, chopped
salt
5 ounces whipping cream, unsweetened
5 tablespoons extra virgin olive oil
Optional
shredded lettuce

Preparation

Season shrimp with salt and pepper and the bodies and fry briefly in oil, set aside.
Peel avocados, remove the pits and crush/mush with green onion, garlic, olive oil and cream to form a velvety smooth puree using a hand blender Season to taste.
Place shredded lettuce in the base of a cocktail dish (optional) then add alternate layers of shrimp and avocado puree.
Refrigerate until serving.