Caramelized Shrimps and Greek Yogurt

Mix 1 tbsp sesame oil, 1,5 tbsp soy sauce, 1/2 tbsp honey and 1/2 tbsp grated ginger and soak 250g cooked and shelled shrimps for 3 mins.

Brown them in hot oil, caramelize one side then the other and set aside.

Whisk 100g Greek yogurt with the juice of 1/2 lime, 2 tbsp chopped chives and a pinch of salt and pepper.

Hack a hardboiled egg and add to the yoghurt.

Serve the caramelised shrimps on top of a generous spoonful of yoghurt, finish with rucola and Thai basil leaves and drizzle with balsamic cream.

Adjust the portion to make an amuse:

(Here the original recipe in The Good Gourmet magazine) 

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