20 shrimp or prawns,
4 white peaches,
20g unsalted pistachios,
4 c. tbsp. pistachio oil,
2 tbsp. balsamic vinegar,
grape seed oil,
Shell the prawns, season with salt and pepper. Immerse the peaches 2 minutes in salted water. Then peel of the skin and cut into thin wedges. Sprinkle with lemon juice, mix gently and set aside.
Coarsely chop the pistachios. In a bowl, mix pistachio oil and balsamic vinegar. Fry the prawns in a pan greased with grape seed oil, to preserve the prawn aroma. Cook 3 minutes.
Off the heat, add the peach wedges. Arrange on each plate and sprinkle with chopped pistachios. Drizzle with vinaigrette and serve.