shrimp recipe
leading

# 250 grams shrimp cleaner

# 1 avocado

# White celery 1 (ONLY THE HEART)

# Apple green 1

# Lemon juice 2 TBSP

# Chicory 1

# 1 can palm hearts

# Salt and pepper to taste

# 3 cooked yolks

# Buds raw 2

# Oil 1 / 2 WELL, ABOUT

# Mustard 1 SCOOP

# 1 TABLESPOON Worcestershire sauce

# Ketchup 2 TBSP

# Cream milk 100 CC

# Chives minced apple slices to decorate

how it's done
# Clean the shrimp. Wash the celery (remove the nicest sprigs for garnish). Peel the apple and avocado, cut into cubes and sprinkle with 1 tablespoon lemon juice.

# Cut the endive into julienne and diced celery. Cut hearts of palm on wheels. Place shrimp in a bowl (reserve some for garnish), celery, apple, avocado, endive and hearts of palm. Sprinkle with salt, pepper and lemon.

# For the cocktail sauce, sieve the cooked egg yolks in a bowl. Incorporate the egg yolks and raw with a wire whisk, mix while adding little by little, with a tablespoon of the oil. Blend until thick and forms a mayonnaise. Add salt and pepper and add the mustard, Worcestershire sauce, ketchup and remaining lemon juice.

# Whip the cream to half a point (without whipped cream reaches) and mix in a little cocktail sauce. Distributing a little sauce in the cups, then divide the salad and, finally, cover with remaining sauce. Garnish with reserved shrimp and celery, chopped chives and thinly sliced green apple. Ready to serve.