Wash and peel the shrimp. Heat oil in a large skillet over medium heat. Add shrimp, spring onions and red bell peppers. Cook, stirring frequently, until shrimp are bright pink and opaque, about 2 minutes. Set aside.
Wash and boil the beetroot for around 30 minutes. Gring and add half of the heavy cream with salt, white pepper and dill.
Peel the avocadoes and cut it macedoine.
Chopped cherry tomatoes and mix them with the avocadoes and the rest of the heavy cream, lemon juice and salt.
Fill the chia bread with the avocado mixture and sautéed shrimps.
To display, start with the beetroot mixture, the chia bread and decorate with shrimp on top. Serve room temperature.
