1. Cook the potatoes.
Wash the potatoes without peeling them.
Cook them in a pot of salted water for 15 to 20 minutes until tender.
Let them cool slightly, then cut them into thick slices or chunks.
2. Prepare the shrimp.
Heat 1 tablespoon of olive oil in a pan.
Add the finely chopped garlic.
Sauté the shrimp for 2 to 3 minutes until lightly browned.
Sprinkle with a pinch of smoked paprika and set aside.
3. Prepare the sauce.
In a bowl, mix together:
mayonnaise
, yogurt or cream,
the juice of half a lemon,
1 tablespoon of olive oil,
salt, and pepper
. Add the parsley and dill.
4. Prepare the avocado.
Cut the avocado in half.
Remove the pit and cut the flesh into thick slices.
Drizzle with a few drops of lemon juice to prevent browning.
5. Assemble the salad.
Arrange the salad leaves in a large dish.
Add the warm potatoes.
Place the shrimp on top.
Add the avocado slices.
Pour over the dressing and toss gently so as not to crush the avocado.
6. Finishing touches.
Sprinkle with a little more fresh parsley and a light pinch of smoked paprika.
 Traditional tip with an original twist:
Add a few very thin strips of lemon zest to the dressing. This adds incredible freshness and brings out the flavor of the shrimp and herbs.
Potato salad with shrimp, avocado and fresh herbs
