Shrimp Fritter with Guacamole Salad

Defrost, peel, gut and trim scampi.

Drain the hominy. Halve chili lengthwise, remove seeds and finely dice. Coarsely grind crab tails, hominy and chili in hand blender. Season with salt and pepper. Dust your hands with cornstarch and form 6 small meatballs from the shrimp mixture. Cover and refrigerate.

Remove peel from avocado and cut into fine wedges. Cut onion into fine rings. Clean, seed and coarsely dice bell bell pepper. Marinate avocado, peppers and onions with olive oil, salt, lime juice and pepper for 10 min. Pluck cilantro leaves and fold in.

In a frying pan, toast meat loaf in oil for 2 min on each side.

Arrange on spoons with the guacamole salad and bring to the table.

Tip: If you don’t like cilantro, you can omit it.

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