Avocado and shrimp cream shots

Ingredients:
· 2 Aurum avocados
· 8 prawns
· 1 leek
· 1 tablespoon sesame seeds
· 1 sprig of parsley
· 1/2 lemon
· Salt to taste
· EVOO

Preparation:

1. Peel the prawns. Place the heads and shells in a saucepan with a drizzle of oil. Sauté for 4 minutes and cover with 3 glasses of water.

2. Wash the leek and add the greenish part and the washed sprig of parsley. Cook for 15 minutes and strain the broth. Peel the potato and clean the rest of the leek. Chop them and place them in a saucepan. Cover with the broth, cover and cook for 20 minutes.

3. Mix the vegetables with their broth, the avocados, the cream, a splash of lemon juice and salt, blend and strain to avoid lumps.

4. Fill the glasses and sprinkle with pepper. Put the prawns on skewers, add sesame seeds and serve with the shots.