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Roasted shrimps, mango and pineapple quinoa salad, fresh cilantro |

Salted

Sweet and salty mix, with butter seared shrimps and exotic salad.

Note

Do not assemble too far in advance, as this will make your chips soggy.

Ingredients

Recipe for 4 persons

For the salad

1 Unit(s)

Yellow mango

0.25 Unit(s)

Pineapple

2 Unit(s)

Italian tomatoes

1 Unit(s)

Green onion

8 Leaf(ves)

Mint

1 Unit(s)

Lemon

30 Ml

Olive oil

2 Pinch(es)

Sea salt flakes

3 Turn(s)

Fresh ground black pepper

3 Sprig(s)

Fresh cilantro

1 Dash

Olive oil

12 Unit(s)

Wonton wrappers

For the shrimps

12 Unit(s)

Peeled medium shrimps

50 Gr

Butter

2 Pinch(es)

Salt and pepper

Preparation time: 25 min

Preheat your four at 425 °F

For the mise en place

Peel and cut in cubes the mango, the pineapple and the tomatoes.

Pick the cilantro and the mint, chop it thick.

Mince the green onion and zest the lemon.

Cut the wonton in 4 pieces, put it on a baking tray with a nice drizzle of olive oil.
For the wonton

Place the wonton in the oven until a nice coloration, remove it and let it cool down.

It is also possible to make chips in a deep fryer.
For the shrimps

In a hot pan with butter, sauté your shrimp for about 2 minutes on each side. Season them with salt and freshly ground pepper. Transfer them to a plate and let them cool slightly before placing them on the salad.
For the platting

In a bowl, mix together the diced fruit, diced tomato, green shallot, and chopped herbs. Add a drizzle of olive oil to the salad, along with salt and freshly ground pepper. Mix gently and adjust the seasoning. Place the salad in your ramekins and top with chips. Finish with the roasted shrimp, lemon zest, and a few mint and cilantro leaves.