Red Mazara del Vallo prawns
Parsley and Capers Morgan’s Pesto
Extra virgin olive oil
Fresh orange juice
Fleur de sel
Put the raw red Mazara del Vallo prawns into a dish with the orange juice, the oil, the salt and a few leaves of marjoram. Cover with cling film and leave to marinate in the fridge for a couple of hours.
Serve together with PinKimonio, cauliflower and the parsley and caper pesto.
Garnish with fleur de sel, a drizzle of extra virgin olive oil and enjoy.