Rithymna Beach shrimp mile fueig


Local organic vegetables with fresh shrimps, olive oil and lemon juice.

What a great combination for a Xmas starter that reminds you Summer in Crete…



600 gr. shrimps No. 2

2 large tomatoes

2 avocad

1 green lettuce

100 gr. olive oil

30 gr. fresh lemon juice

Salt and pepper



Boil the shrimps, peel them, devein, and cut them in half.

Peel the avocados, cut them in slices, and place them in water and lemon in order to prevent them from turning brown.

Afterwards, take a cooking ring with a diameter of approximately 10 cm and place the tomato on the bottom, then the lettuce, the avocado and last the shrimps, dressing with olive oil, lemon juice and salt and pepper every time. Repeat until the ring is filled to the top, remove the ring and your mille-feuille is ready!

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