joy's 2019 food and wine pairing - shrimp carpaccio

Joy's 2019 served with Carpaccio of shrimp Carabineros and green asparagus Narbonnaises, citrus condiments

Recipe for 2 people

• 300g shrimp tail
• 200g green asparagus
• La sauvageonne olive oil
• Fleur de sel de gruissan
• 1 orange
• 1 lemon
• Flowers and herbs
• 2 cloves black garlic

Bake the citrus fruits in aluminium foil with a pinch of coarse salt for 1 hour at 170° C. Once cooked, cut in half and remove the seeds. Blend with 50g olive oil and reserve in a piping bag (can be kept in a cool place for several days).

Cut the shrimp tails into thin strips and arrange on a plate to form the first rosette. Repeat with the raw asparagus, alternating rosettes of shrimp and asparagus to finish the plate.

Garnish with dots of lemon and orange condiments, 3-cut black garlic, fleur de sel and a drizzle of olive oil.

Finish with a few flowers and herbs