Shrimp on vegetable tartare

00767 PRAWNS on VEGETABLE TARTARE INGREDIENTS for 4 PEOPLE cooked prawns, 8 2 small Zucchini, 2 carrots, potato, fennel, hearts 2 a red pepper, tomatoes, 4 2 tablespoons olive oil, parsley, lemon juice, salt and pepper.

Wash and dry the courgettes.

Clean the fennel, peppers and remove the seeds and pith.

Peel the carrots and potatoes and cut the vegetables into small cubes.

Cook each vegetable separately steam for about 5 minutes: 2/vegetables should be crisp.

Once cooked, put them under a jet of cold water; drain and keep them aside in a colander lined with paper towels.

With a fork, beat the lemon juice with salt, pepper and olive oil.

Add then a tray of chopped parsley and keep aside.

In a bowl, put all the vegetables and cut into pieces and pour the vinaigrette: mix and mix carefully.

Place in the vegetable tartare dishes evenly (if you prefer you can use the help of a cookie-cutter round).

Place 2 shrimp on the surface for each dish, garnish with parsley and serve.