We serve this salad as an appetizer or a snack to a glass of wine.
Ripe avocado cut in half lengthwise, take the stone out and scrape the inside out using a teaspoon.
Take to pieces peeled pomelo, get rid of all solid membranes. Then cut them into smaller pieces.
Mix them both in a bowl, drip over with a lime juice, salt and pepper. Add the shrimp, yoghurt, mayo and stir well until everything connects. Place in a fridge for about half hour to rest.
Serve on a leaf of iceberg lettuce with either fresh or baked bread roll.