Shrimp Cocktail with Avocado

Cut the avocado in half, pit it and remove the skin. Cut the flesh into small cubes and mix with half the juice of one lemon. Chop the bell pepper into lozenges. Finely chop the dill. Mix olive oil with remaining juice of one lemon. Add crab tails, dill, avocado and bell pepper pieces, season with salt and bell pepper.

For the cocktail sauce, mix sour cream with tomato ketchup and mayo, add brandy and horseradish. Season sauce with salt and pepper.

Lay out cocktail bowls with lettuce leaves, place shrimp salad in them and decorate with cocktail sauce.

Reinhard Gerer: My B. a properly chilled Prosecco.

Tip: Lemons add a fresh touch to dishes. Consciously choose ripe, rich yellow lemons!

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