Melon and Shrimp Salad HB Pastis Flambé
For 4 people
• 1 Cavaillon melon
• 1 cucumber
• 400 g of precooked shrimp, shelled but with the tail
• 4 tablespoons of HB Pastis
• 6 tablespoons of lemon juice
• a few pinches of fresh coriander
• salt, fresh ground pepper
Preparation: 10 mins.
Cooking time: 5 mins.
Resting time: 30 mins.
Using a melon baller cut the melon flesh into small balls.
Peel the cucumber, cut it into fine strips using a vegetable peeler. Mix the melon, cucumber, and snipped coriander.
Prepare the shrimp: brown shrimp in a non-stick skillet with the remaining lemon. When they are very hot, add HB Pastis, let the pastis heat and flambé.
Mix the cold shrimp with the melon-cucumber mixture. Keep cool.
One half hour before serving this salad, season it with 3 tablespoons of lemon juice, two tablespoons of HB Pastis, pepper and a very small amount of salt.
Eat very cold.
To finish... The shrimp is optional. The salad is perfect without them!