Avocado & Bay Shrimp with Lemoncello Aioli

Ingredients -

1 kg Bay shrimp
1/2 cup Shallots finely chopped 
1 cup Mayonnaise 
1/2 cup Limoncello
1/2 cup Lemons juiced 
1 kg Avocados 
1/2 cup Radicchio chiffonade 
Garnish:
1/2 cup Chives bias cut 1 inch lengths 
1/2 tsp Cracked pepper 
1/2 cup Chopped parsley chopped 
1/2 cup Cherry tomato halved
Salt to taste
Pepper to taste

Procedure -
Fold the shrimp with the shallots, mayonnaise and lemoncello. Season with salt and pepper. Add fresh squeezed lemon juice as needed.
Peel and pit the avocados. Slice and hold with a little lemon juice if needed. Mix the alfalfa and radicchio together. Following the picture, lay a bed of alfalfa‐radicchio first, then avocado, then shrimp salad, then avocado, then shrimp salad. Garnish cherry tomatoes, cracked pepper, chopped parsley and chives.