Serving: 4 people
- 4 Jumbo shrimps
- 1 fennel bulb
- 2 1/3 cups reduced crushed tomato
- 2 tbsp honey
- 7 tbsp Cherry vinegar
- Salt, pepper
- Edmond Fallot Original Dijon Mustard
- Extra virgin olive oil
- White balsamic vinegar
Shell the jumbo shrimps and set them aside in the fridge.
Wash and slice the fennel. In a sauté pan, heat Extra virgin olive oil and cook the fennel covered with white balsamic vinegar, for 5 mins. Add salt.
Add the honey, deglaze it with the Cherry vinegar, add the crushed tomato and the cumin. Reduce the heat. Add the Fallot Original Dijon Mustard to your taste. Your sauce is now ready.
Grill the shrimp and serve.