Cut the pineapples in half lengthwise, gently remove their flesh using a serrated knife. Cut it into small cubes over a container to catch the juice. Reserve the shells for presentation.
Peel the avocados, cut the flesh into strips, sprinkle them with the lemon juice. Pass the cherry tomatoes in water, wipe them. Cut them in half. Cut the hearts of palm into slices. Arrange the avocado slices, tomato halves, palm heart slices, pineapple cubes, peeled shrimp in the pineapple shells.
Whisk together oil, lime juice, pineapple juice, salt and pepper. Add a few drops of tabasco and a pinch of cayenne pepper.
Pour the vinaigrette over the garnished pineapples. Sprinkle with chives and chopped chervil. Decorate them with a prawn.
Serve them chilled.
