Make two cross-cuts on the tomatoes, pour boiling water over them, and throw them into cold water. Peel off the skin. Cut into quarters, remove all juice and seeds. Cut into small cubes.
Remove the heads of the shrimps. Pass the skewer through the shrimp in the area of the esophagus. This is necessary so that the shrimp remains straight during cooking.
Boil the shrimps in boiling water for 2 minutes. Remove the shrimps for decoration from the skewers, peel off the shells, leaving only the tail. Put on the backs and cut from the side of the legs almost to the end. Clean from the esophagus, etc. if necessary.
The remaining shrimps are completely cleaned from the shells and esophagus. Cut into large pieces.
Avocado, carefully cut in half, remove the bone. Carefully remove the pulp with a spoon, without breaking the integrity of the peel. Cut the pulp into small cubes.
Mix tomatoes, avocado, shrimp, mustard, cream, finely chopped dill and garlic.
Arrange the salad on the peeled halves of the avocado peel.
Place the prawns on top of each half of the avocado for decoration.