For the shrimp salad, first mix the lime juice (1) with oil (3) and the crushed garlic clove.
Wash the scampi, dry them and add them to the lime marinade.
Halve the avocados, peel off the skin and chop the flesh into small pieces. Sprinkle with lime juice.
Wash and halve the tomatoes. Cut the iceberg lettuce into thin strips.
Strain the pineapple, collect the juice and set aside, chop the flesh into cubes.
Clean the spring onions and chop into rings.
Mix all the ingredients (except the shrimp).
Stir the remaining oil (4), lime juice (2) and pineapple juice (5) to make a marinade, season with salt and pepper.
Remove shrimp from marinade and fry briefly in skillet over high heat.
Pour the salad dressing over the salad, divide among shallow plates and drape the warm shrimp on top.
Serve the shrimp salad garnished with tortilla chips.
Preparation Tip:
Use high quality extra virgin olive oil for the shrimp salad!
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