COCKTAIL

Start by preparing the sauce by mixing whiskey, mustard, ketchup, Worcestershire sauce and mayonnaise. Stir until it becomes a homogeneous and pinkish sauce. Set aside in the refrigerator.

Cook the shrimp in boiling salted water, chilli sauce and onion skin for 8 minutes.

Drain them, remove the dark vein, peel them, and cut them into pieces (set aside some whole ones for garnishing).

Cut the egg into small pieces, add the shrimp and the sauce, fold.

Remove the pineapple peel, which should be very ripe, and cut it into small cubes.

In glass bowls or large glasses, place a portion of lettuce, pineapple cubes and the cream with shrimp. Alternate layers with these ingredients and finish garnishing it with a shrimp. Serve immediately with home-made pikitos.