Tex Mex Taco-Salad with fried shrimps

For the dressing: Put all ingredients, with a splash of water in a blender and mix well. Season the dressing with salt and pepper and put the dressing into the fridge.

Put the peas into salted water and blanch them briefly. Wash the tomatoes and cut them in half or quarter, depending on size. Wash the arugula and shake them dry. Wash and cut the radish in quarter.

Marinate the shrimps in the lemon juice and season it with two teaspoons of fajita seasoning. Let it rest briefly.

Put the peas, tomatoes, arugula, radish and the tortilla chips into soup plates.

Fry the shrimps in olive oil. Peel the avocados and cut them into thin strips. Serve the salad together with the guacamole dressing, the fried shrimps, avocado, cress and some basil leaves.