Crevettes tigrées au barbecue

Ingrédients

• 12 PC Prawns
• 2 PC Avocado cut in half
• 1 Cup Citrus gazpacho ((recipe to follow))
• Marinade for shrimp
• 2 tbsp Extra virgin olive oil
• 1 tbsp Chopped Italian parsley
• 1 tsp Chili flakes
• 1 Lemon juice & zest
• 1 lemon juiced
• 2 tbsp Ricotta salata cheese grated
• Micro greens for garnish

Préparation

1. 1

   Marinate shrimp for at least 1 hour, brush avocados with olive oil and lightly grill on hot spot.

2. 2

   Rough chop and toss with a little lemon juice and salt and set aside. Grill shrimp and set aside.

3. 3

   Divide chopped avocado in 4 bowls, pour gazpacho around avocado, place 3 shrimp around, garnish with ricotta salata & micro greens.

4. 4

   Drizzle with a little more extra virgin.