Noray fried shrimps with sisho leaves

• Peel the NORAY shrimps leaving head and tail intact. Skewer the shrimps with a wooden skewer from the tail to the head. Reserve in the refrigerator.

For the paprika oil: 

• Heat 300 ml of olive oil and add the teaspoon of Pimentón de la Vera. Fry. Pass through a strainer and help us with a paper towel to try to make the oil as clean as possible. Reserve in the refrigerator.

For the paprika crumb:

• Crush the 300 g of stale bread crumbs (with the help of a Thermomix, mortar or blender) and sauté it with 50% of the paprika oil that we have previously prepared. Make sure that the crumb is not too greasy with the help of a kitchen paper. Set aside.

For black garlic: 

• Peel the head of garlic by removing the whole cloves. Crush them by adding a few drops of water in the blender.
• Reserve.

For the Paprika Mayonnaise: 

• Pour an egg in a mixing glass with a pinch of salt. Whip the mayonnaise with the leftover paprika oil. Help yourself with a blender.
• Mark the NORAY shrimps on a griddle and remove the skewers.

FINISHING AND PRESENTATION:

Arrange the shiso leaves on the plates. Add the paprika bread crumbs. Add a dot of garlic cream, a dot of paprika mayonnaise and mint leaf.