Shrimp and Avocado Salad

Ingredients:

500 g./about 1 lb. cooked and deveined shrimp
A handful of cherry tomatoes
2 cups lettuce, shredded
2 ripe avocados
1 tablespoon lemon juice

Dressing:

5 tablespoons mayonnaise
2 tablespoons ketchup
A pinch of salt
A dash of freshly grated nutmeg

Directions:

Cut the avocados lengthwise with a sharp knife. Remove the seeds, peel, and slice the avocados. Sprinkle lemon juice over the sliced avocados to prevent discoloring.
Create a bed of lettuce on your serving plate.
Sprinkle the cherry tomatoes.
Neatly arrange the avocados over the lettuce.
Arrange the shrimp in heart shapes on top of the dish.

Mix the dressing ingredients in a small bowl and drizzle evenly over the dish.