Shrimp cocktail with hops and chives

Grate the yellow skin of the lemon and squeeze out the fruit. Cut the chives into pieces of 2 mm, keep 8 blades behind. Mix the lemon zest, the chives, the mayonnaise and the heap. Season with lemon juice, pepper and salt.

Remove the outer leaves from the lettuce. Cut the light green heart into thin strips and divide them over the 4 glasses. Spoon 1 tsp yoghurt mayonnaise into each glass and place the shrimps on top. Then divide the rest of the yoghurt mayonnaise over the shrimp. Garnish with the trailed chives.