Food and Wine Pairing Joy's 2019 - Shrimp Carpaccio

Joy's 2019 served with Carabineros prawn carpaccio and Narbonnaise green asparagus, citrus condiments

The recipe for 2 people

• 300g of shrimp tail
• 200g green asparagus
• Savage olive oil
• Gruissan flower of salt
• 1 orange
• 1 lemon
• Flowers and herbs
• 2 cloves of black garlic

Cook the citrus fruits in aluminum foil with a pinch of coarse salt for 1 hour at 170°C, once cooked, cut them in half and remove the seeds, mix them with 50g of olive oil and set aside piping bag (can be kept cool for several days)

Slice the shrimp tails into thin strips and arrange them on a plate to form a first rosette, do the same with the raw asparagus and start again, alternating rosettes of shrimp and rosettes of asparagus to finish the plate

Place lemon and orange condiment dots, black garlic cut in 3, fleur de sel, and a drizzle of olive oil