On tomatoes, make two cuts on the cross, pour boiling water, throw in cold water. Peel. Cut into quarters, remove all the juice and seeds. Cut into small cubes.
Remove the heads of shrimps. Thread a skewer through the shrimp in the area of the esophagus. This is necessary so that the shrimp remains straight during cooking.
Boil the prawns in boiling water for 2 minutes. Remove the shrimps from the skewers and remove the shells, leaving only the tail. Put on the backs and cut from the side of the legs almost to the end. To clear 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 flesh into small cubes.
Mix tomatoes, avocado, shrimp, mustard, cream, finely chopped dill and garlic.
Arrange the salad on the half of the avocado skin peeled from the flesh.
Place the prawns on top of each half of the avocado for decoration.