Shrimp Tomato & Avocado Salad Stacks

Ingredients

• 500 g cooked prawns (1 lb. or 7-8 shrimp per person)
• 1/2 teaspoon ground red peppercorns (or black peppercorns, chilli is also great)
• 2 tablespoons chopped parsley
• 1 teaspoon chopped fresh rosemary (or dried rosemary)
• Generous pinch of sea salt
• Juice of 1/2 lemon
• 2 tablespoons olive oil
• 4 large tomatoes (quartered, seeds removed and diced into small cubes)
• 1/2 teaspoon sea salt
• Juice of 1/2 small orange
• Juice of 1/2 lime
• 3 tablespoons olive oil
• 1 clove of garlic (grated or finely diced)
• 3 ripe (but over-ripe avocados, diced into cubes (about 1/2 avocado per person))
• 2 tablespoons sweet balsamic vinegar (aged (omit for Whole30))
• A few peppercorns or chill flakes (you can also add some fresh pomegranate seeds)
• Chopped chives or scallions