Shell the cooked shrimp, keeping 4 whole for decoration. Cut them into pieces.
Deseed the cucumber without peeling it, put it in a container with coarse sea salt, let it drain, then rinse and drain it.
Peel and cut the onion and tail into a brunoise.
Peel and seed the tomatoes, cut them into brunoise.
Stone the avocados and remove their shells, cut them into a brunoise.
Crush the Sichuan pepper.
Chisel the basil
Prepare a small mayonnaise to which you add 1 tablespoon of balsamic vinegar, fine Noirmoutiers salt and crushed Sichuan pepper.
Layer the different ingredients in the verrines, garnish with a whole shrimp with the tail peeled and the basil chopped.
Serve the sauce in a sauce boat, seasoning according to your taste.
An on-the-go creation by Chef Hubert
