Love at first sight with this recipe, I saw it and I immediately set to work.
First – We mix the salt (two tablespoons) with a few mint leaves, well crushed to mortar and reserved
Second – With the ice cream spoon we make balls in melon (cantaloup or galia) and we reserve in the refrigerator
Third – We heat water with a bay leaves, pepper balls and a clove of garlic, when boiling we make the prawns (already peeled or frozen ) and leave them just 4 mn, remove them and cool them quickly
Fourth – Prepare the maceration by stirring oil, lemon juice, chopped garlic, sea salt, 1 c / c honey and add the peeled prawns, leave to macerate an hour or two in the fridge
Fifth – Setting our plate: on a skewer we sprinkle melon, shrimp, etc. and serve it with the mint salt and we accompany VALONGA CHARDONNAY 2016 very cold!
Inspiration of july Elle Gourmet recipe
This post is also available in: Spanish