A great recipe that comes in fresh from the Culinary Academy, I have modified to make it to my taste because I thought the salsa lacked flavor so I modified this recipe a lot as well as shrimp. I recommend this beautiful little simple recipe full of flavor, I accompanied a rice with coconut milk. Serves 2 Shrimp 3 tbsp (45ml) of oil, 2 tbsp (30 ml) lemon juice, grated zest of 1 lemon, 1 pinch of ground cumin, 2 tbsp finely chopped parsley, 14 peeled prawns but with tails, 3 large garlic cloves (2 crushed and 1 chopped), salt and pepper Salsa: 1 / 2 mango diced, 1 / 2 cup (75g) fresh pineapple, diced, 2 tbsp finely chopped parsley, 2 green onions (scallions), chopped, 1 c . tea lemon zest, 1 tbsp lemon juice, 3 large mint leaves into small pieces 1 1 / 2 c.thé sweet Thai sauce with peppers, salt and pepper

Preparation:

In a bowl, combine all salsa ingredients, ccouvrir and chill until ready to serve. In a bowl, mix 2 tbsp oil, lemon juice and zest, cumin, parsley, crushed garlic, shrimp, stir everything together and let stand 15 minutes. In a large skillet heat the remaining oil, add chopped garlic cloves, cook 1 minute, stirring, add the shrimp without the marinade and cook until pink, served with salsa .