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Wash tomatoes and cut in half.
Wash the rocket and shake dry.
Peel garlic and chop finely.
Wash the asparagus, cut off the woody ends & peel the lower third.
Cut the asparagus diagonally into 5 cm pieces.
Heat 1 tablespoon of oil in a pan, steam the asparagus in it for about 5 minutes, turning, season with salt and pepper.
Rinse the shrimp and pat dry.
Heat the rest of the oil in the pan and fry the prawns over a medium heat for about 2 minutes, turning.
Add the garlic to the prawns and fry for 2 minutes.
Season the prawns with salt and pepper and drizzle with lemon juice.
Halve and core the avocado, lift the flesh out of the skin with a spoon and cut into slices.
Arrange all ingredients in bowls and serve sprinkled with parmesan.
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