Ingredients

• 3 tablespoons/45ml olive oil
• 3 tomatoes, chopped
• 2 heads black garlic, cloves peeled and chopped
• 1 cucumber, peeled, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 1 onion, chopped
• Zest and juice of 1 lime
• Salt and pepper
• 1 tablespoon/15ml olive oil
• 1 pound/450g Laughing Bird shrimp or regular shrimp (see Cook's Note, below)
• Salt and freshly ground black pepper
• 2 avocados
• Juice of 1 lime
• Salt and freshly ground black pepper
• Trout caviar
• Olive oil

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Instructions

1. For the salsa: Pulse the olive oil, tomatoes, garlic, cucumber, jalapeno, onion, and lime zest and juice in a food processor until coarsely pureed. Season with salt and pepper. Keep in the refrigerator.
2. For the shrimp: Heat the oil in a skillet over high heat. Saute the shrimp for 3 minutes. Season with salt and pepper.
3. To serve, slice the avocados and squeeze lime juice over them to prevent them from browning. Season with salt and pepper. Mix the trout caviar with some olive oil. Divide the avocados among 4 plates. Top with a generous spoonful of salsa, the shrimp and the caviar.