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Melon gazpacho with shrimp salad

Ingredients for 4 people:

  • 1 melon
  • 12 shrimp
  • mixed salad
  • 5 drops of Tabasco
  • 4 drops of Worcester sauce
  • a pinch of salt
  • Black pepper 1 macinatina



Peel the melon, release it from the seeds, hold 4 slices aside and put the rest into a high-sided container and pass it to the mini-Pimero, add tabasco to this compound, the Worcester, salt, and pepper and a macinatina whisk again, put the melon gazpacho in the refrigerator for at least 30 minutes.

Meanwhile clean the prawns, remove head and shell, slit on the back so as to remove the black wire.

Prepare 4 serving plates, with the help of a coppapasta created a platform of cutting a melon slices of melon cubes that you had put aside, recline on top of the lettuce into small pieces torn by hand, sautéed shrimp with a blade ‘mettetene olive oil and 3 for each plate over the salad. To finish the dish sprayed around the coppapasta gazpacho with melon and gently remove coppapasta. Decorate with frosting, creating tears in the balsamic vinegar gazpacho.


This post is also available in: French, Italian, Spanish

Recipes easy and quick to cook. In cucina con Manu.
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