Joy's 2019 Food and Wine Pairing - Shrimp Carpaccio

Joy's 2019 served with a Carabineros shrimp carpaccio and Narbonne green asparagus, citrus condiments

The recipe for 2 people

• 300g shrimp tail
• 200g green asparagus
• Wild 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 in a piping bag (can be kept in the fridge for several days)

Cut 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 by alternating shrimp rosettes and asparagus rosettes to finish the plate.

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