Shrimp cocktail

Chop the shallot, fry slices of the cucumber. Cut only the leaves of the fresh mint into strips. Cover with the cucumber and shallot.

Grate the yellow skin of the scented lemon and squeeze out half of the fruit. Cut the other half into segments and keep separate.

Mix the sour cream in a bowl with the lemon zest, the mayonnaise and 4 servings of 1 tbsp lemon juice into a dressing.

Keep a few sprigs of dill apart for garnishing and cut the rest fine.

Spoon with the shrimp. Season with pepper.

Cut the avocado half in half. Remove the pit. Peel the fruit and cut the flesh into pieces.

Spread the cucumber over the glasses. Put half of the shrimp on it. Divide the avocado over it and place the rest of the shrimp on it.

Sprinkle with the dressing, garnish with lemon wedges and dill and serve.