Crush the coriander seeds and peppercorns. Add the juice of 1 lemon. Mix together and place the shrimps in the marinade, for 20 mns in the fridge.
Clean the leeks well under running water. Boil salted water in a pot. Cut your leeks in 1 inch pieces and cook them for 5 mns then refresh under cold water to stop the cooking time.
Peel the avocado and make nice slices. Add drops of lemon to prevent the avocado to darken.
Wash the apple and cut in 2 halves. Grate one half of the apple (thin, like a purée) and mix with 3 tbp olive oil and a dash of tabasco. Add salt and pepper.
Slice the other half of the apple and sprinkle with a few drops of lemon.
Remove the shells from your shrimps, leaving the tails intact. Heat 1 tablespoon of olive oil and cook the shrimps on high heat for 5 mns or so.
Start by making your plates. Alternate a slice of avocado, a slice of apple, avocado, apple and so. Then on top, place the pieces of leeks and the shrimps. Pour some vinaigrette on top and chopped dill and chives.