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.