Why not try this delicious surf and turf recipe? A refreshing snack for the summer days ahead


Serves 2

  • Pumpernickel or granary bread (2 slices)
  • 1 pot of ricotta cheese
  • 10 cherry tomatoes
  • 1 red onion
  • 1 avocado
  • 100 g of sand shrimps
  • ¼ of a lemon
  • Salt and pepper, chives


Toast the bread slices.

Place the ricotta in a bowl and season with the herbs, salt and pepper.

Cut the cherry tomatoes in half.

Slice the avocado.

Thinly slice the red onion.

Spread the toast with the ricotta mixture and top with the avocado slices, cherry tomatoes, red onion and shrimps.

Sprinkle with lemon juice and the chopped chives.


Avocado and shrimp open toast sandwich

See other shrimp and prawn recipes from the resort’s many restaurants

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