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Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce

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Shrimp Barigoule with Crunchy Vegetables and Pesto Sauce

Ingredients

  • 1 head of lettuce or mesclun mix

  • 2 artichoke hearts, cooked

  • 8 asparagus

  • 1 fennel

  • 1 carrot

  • 3 branch of basil

  • 1 bunch of chives

  • 12 shrimp, size 16/20, cooked

  • 100 g mayonnaise

  • 100 ml crème fraîche

  • 4 c. à soupe pesto or basil

  • Extra virgin olive oil

  • Salt and pepper, taste

Preparation

  1. 1. Cook the vegetables in boiling water and then let cool. Shell the shrimp.

  2. 2. Add the pesto to the mayonnaise.

  3. 3. Mix the above together, add a small amount of white vinegar and mix in crème fraîche, salt and pepper to taste.

  4. 4. Salt and pepper, taste

  5. 5. To plate your salad - take a handful of lettuce and arrange the vegetables in a colourful array, then place the shrimp.

  6. 6. Add the sauce and decorate with basil and tips of chive.

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