Noray shrimp salpicon

• Peel the shrimps and leave the tails on a plate, cut into 2-3 pieces, well seasoned.
• Sauté the tails with a pinch of oil in a non-stick frying pan for a few seconds so that they do not dry out. Drain them in a large bowl.
• In the same frying pan in which the tails were sautéed, with all the remaining juice and flavor, add the peppers and the spring onion, increasing the intensity of the fire (high). Give a few quick turns, adding a pinch more oil and salt. This is done to kill the raw taste of the vegetables. It is not about cooking it.
• Add this vegetable to the bowl with the shrimp tails, and incorporate the rest of the elements: tomatoes, tomato sauce, mustard, mayonnaise, oil, vinegar and chopped parsley. Mix well and adjust the seasoning, if necessary.
• Chill the salpicón in the refrigerator.

Small thinly sliced new potatoes, chopped gherkins or capers, small pickled onions, grated lemon zest and a pinch of juice, a dash of soy sauce or hot sauce, etc. can be added to this salpicón.