Rolls with sautéed shrimps and tasty vegetables

• 2 rosetta rolls
• 1 pack of Arbi Peeled Argentinian Red Shrimps XXL da 250 g
• 1 red onion
• 1 small aubergine
• 100 g Greek yogurt
• 4 leaves of red chicory
• juice of ½ lemon
• half a glass of brandy
• 1 teaspoon of mustard
• chilli powder  to taste
• flour 00 to taste
• extra virgin olive oil to taste

Method

• Defrost the shrimps under cold running water.
• Slice the aubergine lengthways about 1 cm thick, cutting each slice into 4 strips. Grill the slices and place them in a large container, coating them with oil. Add salt and chilli powder and let them rest.
• For the sauce, combine the yogurt, lemon juice and mustard and mix well.
• Slice the onion into rings, then flour and fry in a pan with seed oil until golden and crispy. Preheat a pan with extra virgin olive oil and sauté the shrimps, adding salt and pepper. Add the brandy and simmer for about 1 minute.
• Slice the rosetta rolls in half horizontally and sear the cut sides in the pan.

Presentation

• Put a drizzle of olive oil on the bottom half of the roll, add a red chicory leaf, aubergines, sautéed shrimps and yogurt sauce, top with the crispy onion and close.