SERVES 6 //  HANDS-ON 20 min

INGREDIENTS
400g shrimp, blanched
¼ cup mayonnaise
¼ cup plain yoghurt
Zest and juice of ½ lemon
1 chilli, seeded and chopped
1 tbsp chopped parsley
1 tbsp sweet chilli sauce
Salt and pepper
1 baguette
Butter, to spread
2 baby gem lettuces, leaves separated
1 avocado, peeled and sliced

METHOD
1. Mix together the shrimp, mayonnaise, yoghurt, lemon zest and juice, chilli, parsley and sweet chilli sauce. Season well with salt and pepper.
2. Cut the baguette into 6 pieces and then cut partway through each piece. Butter each piece.
3. Fill the baguette pieces with the baby gem lettuce, avo and shrimp mix.
Recipes & Styling: Caro Alberts Photography: Juliette Bisset/HSMimages.co.za