Shrimp (Prawn) and Avocado Salad

Total time: 10 minutes
    In Ireland they call this 'Mary Rose' sauce - haven't a clue why, but it's simple and delicious; different than the traditional American version of ketchup and horseradish. I added the capers. You'll need a bit more time if you have to clean the shrimp - another 10 - 15 minutes.

 Ingredients: 

• 6oz (180gr) cleaned shrimp
• 2 tsp olive oil
• 1 tsp soy sauce
• 1 avocado
• 8 cherry tomatoes
• lettuce for 2 small salads
• handful fresh basil
• Sauce:
• 4 tbs (2oz, 60gr) mayonnaise
• 2 tbs (1oz, 30ml) ketchup - hot or Mexican ketchup is good
• 1 tbs capers, chopped
• 1 tsp soy sauce
• 1/4 tsp garlic powder

 Instructions:

• Clean shrimp if necessary.  Heat oil, soy sauce in a medium nonstick skillet. 
• Add shrimp and stir-fry quickly, until just opaque. 
• Remove from heat and let cool.
• Prepare lettuce. 
• Cut cherry tomatoes in half.
• Slice avocado. 
• Arrange lettuce on 2 plates. 
• Add avocado slices, tomatoes, shrimp and basil. 
• Mix mayonnaise, ketchup, soy sauce, capers and garlic powder. 
• Spoon sauce over and serve.