Avocado and shrimp cocktail

Put the shrimp in a bowl, add about two tablespoons of cocktail sauce and mix to coat; add a little chopped chives and taste.

Cut the avocado in half down to the pit, twist apart and remove the pit.

With a Pomme Noisette baller (22 mm), scoop avocado balls without changing the shape of the shell.

Prepare the second avocado the same way, removing the stem and twisting. If holding for service an hour or two, brush the top with a little lemon juice to avoid browning.

Divide the shrimp in two and then in four to portion the halves.

Trim the base of the avocado half so it sits flat. Set the shrimp in the center, place the avocado balls back around, top with a little black olive and serve. Repeat with the others.