Shrimp, pomelo and clementine pepper salad

Ingredients

For 4 servings

• •1 1 cream boot
• •1 1 pomelo
• •6 6 clementines
• •450 450 frozen raw shelled shrimp
• •40 40 pistachio kernels
• •1 1 of espelette pepper
• •1.5 11⁄2 tablespoon(s) of olive oil
• •1.5 11⁄2 tablespoon(s) of walnut oil
• •3 3 tablespoons of citrus vinegar

Method

1. 1.Start by rinsing shrimp with cold water and drying well. Meanwhile, wash and blow the cress.
2. 2.Prepare the citrus fruits: peel the pomelo alive and cut it into quarters. Do the same with clementines by removing their membrane if you wish.
3. 3.Chop the pistachios coarsely and book them for finishing.
4. 4.In a warm wok, sauté shrimp with olive oil for about 4 minutes, stirring regularly. Season with salt, pepper and pepper, then keep them warm.
5. 5.Divide the cresson into 4 plates, harmoniously set the citrus quarters and sprinkle with chopped pistachios.
6. 6.Water with a fillet of vinegar and nut oil, add some salt and pepper, then finish with the still warm shrimp on top. Serve immediately.