Clean the scampi by removing the carapace and leaving the head, season with a pinch of salt, pepper and a drizzle of oil and cook in the pre-heated Freddy to 75ºC with the function of cooking at low temperature for 15 minutes.
In the meantime, peel the avocado, grate the lime zest and extract the juice and blend together avocado, lime zest, lime juice, paprika, chili pepper, salt, pepper and a drizzle of oil until you get a cream.
Toast the sliced almonds in a pan quickly with a drizzle of oil, paprika, a pinch of salt and chopped rosemary. Serve the shrimps on the avocado cream and with the toasted almonds on top.
You can prepare a large amount of avocado cream and freeze it with the function of shock freezing of Freddy, and then store it in the freezer for up to 8 months. The avocado cream is in fact suitable for different preparations in the kitchen. You can also serve it with simple toasted bread croutons and accompanied by fresh tomato cubes.