Peel the orange so thick that the skin is peeled over the flesh.
Cut the orange wedges between the fleece and cut them in the middle. Squeeze out the half orange.
Mix the mustard, salt, pepper and oil through the juice. Wash the shrimp in a sieve and let it drain well.
Halve the avocados and remove the seeds. Peel the halves and cut one half into thin slices and half in cubes.
Scoop the orange pieces, shrimps and avocado cubes through the sauce.
Place an iceberg lettuce leaf in four slices and spoon the avocado cocktail on top.
Garnisch with Avocado slices.