Ingredients :

• Avocados — They must be truly ripe. Press the skin with your thumb: it should give slightly without crushing. If it’s hard as a rock, leave them for two days at room temperature in a paper bag with a banana. If you have the choice, go for Hass: their flesh is richer, fattier, and more buttery than the larger, more watery varieties.
• Shrimp — Cooked and peeled is the simple version — and perfectly valid. Standard quality pink shrimp work very well here. Avoid jumbo shrimp: they are often less flavorful, and their texture doesn’t pair as well with the smoothness of the avocado. Keep a few whole for decoration; it’s the detail that makes the impact.
• Lemon — It does two things at once: it enhances the flavor and prevents the avocado from browning. Don’t skimp. A tablespoon is the minimum. An organic lemon is worth it if you’re also using the zest for decoration.
• Crème fraîche or plain yogurt — Thick crème fraîche gives a rounder, more indulgent texture. Plain yogurt makes it lighter and slightly tangy. If you have both in the fridge, mix them half-and-half — it’s the ideal balance.