Pink scampi, grapefruit and honey cocktail
This tiny fruit salad is a refreshing and juicy appetizer, it's healthy and light but still delicious. The grapefruit's bitter sourness is balanced by the honey dressing and the buttery texture of the beans. This salad is perfect for regular meals as well as cocktail parties also because it has its own natural bowl. In addition to being beautiful and yummy it's also pretty quick to make. Here's the ingredients for 1 appetizer:
- 1 grapefruit
- 3/5 scampi
- a tiny fist of butter beans
- 1tsp of honey
- a dash of olive oil
- a pinch of sea salt
- black pepper, freshly grounded
- the green part of a spring onion
Cut the grapefruit in two pieces one of which should take 3/4 of the whole fruit. Using a sharp and small knife take out the grapefruit's pulp with circular movements. Chop the pulp in fine pieces and set it aside. Quickly boil the shrimps keeping them in their own husks (it depends on size of the scampi but 1 minute should suffice), drain, let them cool down and peel them. In a cup whisk oil and honey until they blend together. Gently mix scampi, grapefruit's pulp and butter beans in a bowl and add the honey dressing. Pour the salad in the grapefruit's emptied skin. Dip the spring onion cut in thin stripes in ice-cold water so it curls up. Top with sea salt, pepper and spring onion. Serve possibly with a good chilled Prosecco wine.
Buon appetito!
