 |
|
Peel the shrimp, leaving
the tails. Cut the back and remove the dark vein.
Place the shrimp in a pot of boiling salted water and cook for 2-3
minutes, until they turn pink. Throw in a colander.
Place the pieces of baguette on a baking sheet, brush with olive oil.
Place in oven and bake for 5 minutes, until golden brown.
In a bowl add pumpkin with cream cheese, 1 tbsp
lemon juice and honey, mix well
In a small bowl place onion that is cut into thin slices. Tear arugula leaves into 2-3
pieces, 2 tbsp olive oil, 1 teaspoon. lemon juice, salt, and pepper and mix well. Season the salad and stir.
Spread pumpkin cream on toasted bread. Place the shrimp on top and
the rocket salad on top. Sprinkle with toasted pumpkin seeds and
parmesan flakes. |
|