to taste Salt
to taste Lemon juice
240 g Pineapple
240 g streaked white chicory
120 g Avocado
120 g Mango
Wash and clean the chicory. Cut it into strips and put it in the centre of the plate. Add the avocado, pineapple and mango all peeled and cut into cubes. Then add the giant shrimps. Top with ground pink pepper and a trickle of extra virgin olive oil.
A simple fish starter with èmazzancole menù.
In a few steps Chef Leonardo explains us how to prepare this shrimp salad.