Squeeze lime juice, fill them shrimp and refrigerate for 15 minutes. Tear off the mint leaves, wash them and chop finely. Peel the avocado and pineapple, cut the flesh into cubes and place them evenly in the four cups. Before serving, mix the yogurt with sweet paprika, add the shrimp in lime juice, pepper, a little salt and spread out evenly into cups. Garnish with fresh mint leaves.