Seafood Avocado

Preparation:

Preparation: Wash, dry and cut the avocados in half lengthwise. Extract the pits and dig out the pulp so as to leave a layer of it, adhering to the rind, about eight millimeters thick. Cut the pulp into cubes and mix it with the crayfish pulp. Squeeze the lemon juice, season with a little oil, salt and pepper and place in the fridge. On the side, prepare a sauce with mayonnaise, French mustard, ketchup sauce, sherry and grated horseradish. Mix everything very well with a wooden spoon and add the cream, the diced prawn pulp and what you had put in the fridge. Mix carefully, fill the cavities of the avocados with this stuffing and garnish with the peeled prawns and black olives. Then keep them in the refrigerator for about an hour to serve them cold on fresh lettuce leaves.