Exotic giant shrimp salad


Leonardo Pellacani

Other Ingredients

to taste Salt

to taste Lemon juice

240 g Pineapple

240 g streaked white chicory

120 g Avocado

120 g Mango

6 servings

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.