Orange Avocado Salad with Shrimp

Using a sharp kitchen knife, peel the oranges down to the flesh, removing the white inner peel. Over a baking dish (to catch the juice), cut (fillet) the slices from the hard separating haeus. Cut the avocados in half, remove the pit, peel and cut the halves diagonally into half-inch-thick slices. Layer the orange fillets, avocado slices and the shrimp in a baking dish. Whisk (preferably with a whisk) a vinaigrette from the collected orange juice, the juice of the lemon and Worcester sauce, mustard, tomato ketchup, and the vegetable oil. Rinse the dill, spin dry and chop finely. Stir into the vinaigrette and season with salt. Spread the dressing evenly over the ingredients and leave for about 1 hour, then mix gently.

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