Shrimp:
12 units of clean, head-on and tail-finned shrimp
black pepper, salt, and olive oil to taste
Honey and Soy Sauce Dressing:
2 soup spoons of soy sauce
3 soup spoons of olive oil
1 soup spoon of honey
salt to taste
Cilantro Vinaigrette:
3 soup spoons of olive oil
3 drops of Tabasco
2 soup spoons of fresh cilantro
1 pinch of salt
Papunha Toppings:
400g of fresh papunha
Shrimp:
12 units of clean, head-on and tail-finned shrimp
black pepper, salt, and olive oil to taste
Honey and Soy Sauce Dressing:
2 soup spoons of soy sauce
3 soup spoons of olive oil
1 soup spoon of honey
salt to taste
Cilantro Vinaigrette:
3 soup spoons of olive oil
3 drops of Tabasco
2 soup spoons of fresh cilantro
1 pinch of salt
Papunha Toppings:
400g of fresh papunha
Shrimp:
Wash and season the shrimp with salt and pepper
Heat a large frying pan with olive oil and add the shrimp. Reserve
Dressing:
Mix honey, soy sauce, and olive oil with a fork
Vinaigrette:
Chop cilantro, combine remaining ingredients, and mix well with a fork
Assembly:
Place the papunha toppings in the center of the plate
Arrange the shrimp slightly elevated
Surround with vinaigrette and dressing
Garnish with edible flowers.
