12 large prawns
ground black pepper
INGREDIENTS FOR THE VINAIGRETTE
150 ml of Bargalló olive oil
20 g of mustard in grain
25 ml of Chardonnay vinegar
First in a blending pot put the Bargalló olive oil, the vinegar, the mustard, the honey and the salt. With all of these ingredients ready it has to be slowly whipped with the mixer to the right texture.
Wrap the potatoes in foil and roast them at 180 degrees for one hour, then put them to one side.
Then peel and wash the shrimps, season the tails and mark them on both sides in a non-stick frying pan.
Then cut the potatoes into 6 large pieces and slice them into medallions with a mould.
Place 6 pieces of potato on each plate, the shrimps in the centre and dress with the vinaigrette.
Finally, condiment the potatoes with salt and pepper and decorate with the chopped spring onion and parsley.
It serves 4 people
Preparation 30 minutes