Jumbo prawns with an orange and butter sauce on salad.
Shopping, serves 4: 16 large peeled prawns, olive oil, balsamic, 125 g salted butter, 2 oranges, 1 grapefruit, salt and pepper, garlic and Mesclun salad.
Method: squeeze the oranges and the grapefruit. Reduce them over a gentle heat. Cut a part of the orange peel, without the white pith, into thin julienne strips and boil it at least three times in fresh water, and the last time with campari. Keep it for garnish. Wash the salad and divide it over four plates. Sprinkle with balsamic and a little oil. Briefly fry the prawns in the olive oil with garlic. Add the salted butter to the orange sauce, stirring. Place the prawns on the plates and pour the sauce over them and garnish with the boiled julienne strips.