This is a quite classic dish which used to be served in every hotel dining room across the continent as Shrimp Cocktail. A few decades ago everybody served the shrimps mixed with the cocktail sauce (Marie Rose) on a fine chiffonade of lettuce leaves, and the whole spectacle was served in ice cream or Coupe Bowl. The coupe bowls are now kind of cool and retro again, you can even buy beautifull colored ones in one of my favorite shops, Scandium on Marylebone High Street. You can also use them for floating candles or coupe Denmark (vanilla ice cream, whipped cream, drizzled with loads of hot chocolate sauce, so yummy) In whichever dish this is served, it is a all time favorite. Check out Simon Hopkinson’s and Lindsey Bareham’s book The Prawn Cocktail Years…)

Anyway, “Our shrimp cocktail” is a version from Chef Michel with kind of a new twist, quite interesting I also find that it reflects some of his travels. i.e. he was in Mexico before = with avocado and some lime juice. It’s a fabulous simple starter dish and so many people asked for the recipe that I thought to post it now.

Click here for the recipe: Shrimp Cocktail