A Dunk Tank Blueprints

scallops, cabbage and citrus

Here is a quick and tasty dish, to achieve facilissmo .

500 g of shrimp

½ savoy cabbage or

2 oranges - 1 pink grapefruit

apples and balsamic vinegar - salt - pepper pink

1 lemon

Cut the cabbage into thin strips and season with salt, pepper, oil and vinegar. Steaming the shrimp for 10 minutes and cooling blankets. raw cuts the slices of orange and grapefruit juices that will issue keeping. Heat up the juice with a tablespoon of balsamic vinegar, salt and a little narrow to form a sauce and let cool. Take the prawns and remove the legs, heads and shells with a toothpick and remove the black thread gut. Divide into 3 small bowls of cabbage salad and cover with the shrimp, drizzle with the sauce, a drizzle of olive oil and finely grated zest of lemon. Garnish with slices of citrus and a pinch of pink pepper.