Shrimp and egg salad

4 portions 10 units;
1 portion 2,5 units.
4 boiled eggs
150 ml unflavoured yoghurt 80 g light mayonnaise
½ lemon`s zest
salt, pepper
1 red paprika
1 yellow paprika
1 green paprika
4 tomatoes
2 celery
100 g shrimps
small handful of arugula

1. Cut boiled eggs into sectors
2. For dressing mix yoghurt with mayonnaise, season with lemon zest, salt and pepper 3. Cut paprikas, celery and tomatoes into little pieces, add shrimps
4. Mis dressing with salad and let it set about 15 minutes
5. Rip arugula pieces and mix with salad before serving.
6. Decorate salad with egg sectors