Shrimp salad

Cook the eggs, cool and cut into circles. Cut the liquid from the corn, cut the cherry tomatoes in half, cut the lemon into circles. Thinly chop the spring onions diagonally. Beat the olive oil with the lime juice and sweet chilli sauce, add the chopped spring onions and stir. Disassemble the lettuce into leaves and arrange in two plates. Put corn and tomatoes on the leaves of the lettuce, lay shrimp, egg circles on top, garnish with lemon slices and pour over the prepared dressing.