1. Start by preparing the asparagus. Blanch the spears in boiling water at 212°F (100°C) for about 3-4 minutes until tender then immediately submerge them in an ice bath to stop the cooking process.

2. Pat the asparagus dry with paper towels and chop them coarsely. Set aside.

3. Peel and chop the avocado into small cubes. Squeeze 1-2 tablespoons (15-30 ml) of freshly pressed citrus juice over the avocado to prevent browning.

4. Season with a pinch of salt and pepper to taste.

5. In a large bowl combine 4 cups (1 L) of chopped iceberg lettuce 1/2 cup (115g) of sliced cucumber and 1 cup (115g) of halved cherry tomatoes.

6. In a separate bowl whisk together 2 large eggs and a pinch of salt until smooth.

7. Add 1 pound (450g) of peeled and deveined shrimp to the egg mixture and gently fold until the shrimp are well coated.

8. Divide the shrimp mixture among four serving glasses or cocktail cups.

9. Top each serving with the prepared asparagus a spoonful of the avocado mixture and a sprinkle of chopped fresh dill if desired.

10. Serve chilled and enjoy!