oz. of tinned palm hearts • shrimp • tbsp. of lime juice • tbsp. of pequi vinaigrette • tbsp. of Extra Virgin Olive Oil from Spain (3 tablespoons to marinate the shrimp and 1 tablespoon to cook the shrimp) • tsp. of pepper • tsp. of salt • units of confit tomato • tsp. of watercress sprouts • For the tomato confit: • cup of Extra Virgin Olive Oil from Spain • oz. of dried tomatoes •
30 minutes
Serves 2 raciones
Olive Oils from Spain
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