- 4 shrimp cut lengthwise in half
For the celery oil:
- 100gr fresh celery
- 100gr Castello del Barone Extra Virgin Olive Oil
Put all the ingredients in a mixer and beat at high speed.
For the lime dressing:
- Zest from 1 lime
- 40gr Castello del Barone Extra Virgin Olive Oil
- Salt
Mix all the ingredients together.
For the passion fruit Aioli:
- 1 egg yolk
- 200gr Castello del Barone Extra Virgin Olive Oil
- Salt
- Pulp from 1/2 Passion Fruit
With a bimmer mix the egg yolk, passion fruit & olive oil.
For the granita:
- 1 nectarine
- 1 white onion
- 20gr Castello del Barone Extra Virgin Olive Oil
Mash all the ingredients with the help of a blender.
Garnish with basil leaves