- 1 ripe papaya
- 16 shrimp
- 4 small handful of mixed salad cutting
- extra virgin olive oil
- black pepper
- few drops of balsamic vinegar glaze to decorate
Clean and wash the prawns, slit, and release it on the back of the shell to remove the black thread and the heads (lasciatene from 4 to decorate the plate. Meanwhile, peel the papaya, denocciolatela, cut a slice of the lower cover and make your cuts horizontal and vertical in order to obtain a net that will serve to decorate with thin slices 8 of the latter, the rest cut it into cubes to put in a bowl with a pinch of salt, extra virgin olive oil and a sprinkling of pepper Freshly ground black.
Take 4 serving plates and with the help of a coppapasta prepared a bed of lightly dressed salad earlier, add the diced papaya, freed from your creation on each side and supported coppapasta the 4 shrimp and head that have blown up pan with a drizzle of extra virgin olive oil with white wine and nuanced. Garnish with slices of papaya and the retina of the same model that with the cuts you at your convenience.
Finish with a drizzle of extra virgin olive oil and few drops of balsamic vinegar glaze.