• TO DRINK: Kir Royal – sparkling wine with cassis liquor. 

    Shrimp, avocado and bacon salad boats with yoghurt mayonnaise

    Serves: 4
    Cooking Time: 1 hour


    • Mayonnaise

    • 1 large egg yolk
    • 5ml (1 tsp) Dijon mustard
    • 5ml (1 tsp) red wine vinegar
    • 250ml (1 cup) sunflower oil
    • a squeeze of lemon juice
    • 45ml (3 tbsp) Greek yoghurt
    • salt and white pepper, to taste
    • Salad

    • 125g diced bacon
    • 300g baby shrimp
    • 1 garlic clove, finely chopped
    • 1 spring onion, finely sliced
    • 30ml (2 tbsp) fresh chives, finely chopped
    • 4 large loose Cos lettuce leaves
    • 1 avocado, quartered and sliced
    • 8 caper berries
    • 12 baby potatoes, cooked and halved



    For the mayonnaise, place the egg yolk, mustard and vinegar in a food processor. While the blade is running, add the oil in a thin stream, allowing the mixture to come together slowly.


    When all the oil is incorporated, add a small squeeze of lemon juice and the yoghurt and season. Set aside.


    For the salad, heat a pan and add the bacon and allow it to cook in its own fat until golden. Add the shrimp and garlic and fry until the shrimp is cooked, about 2 minutes.


    Remove from the heat and stir in the spring onion, chives and 45ml (3 tbsp) of the mayonnaise. Adjust seasoning.


    To serve, place a lettuce leaf on each plate, add the avocado and top with the shrimp mixture and caper berries.


    Season the potatoes and drizzle with mayonnaise. Serve alongside the boats.