JUMBO SHRIMP WRAPPED IN SWEET POTATO SPAGHETTI



  • 2 sweet potatoes
  • 4 jumbo shrimp
  • 2 tablespoons of grape vinegar
  • 2 tablespoons of rice vinegar
  • juice of 1 lemon
  • 1 tablespoon of strained honey
  • 3 tablespoons of olive oil

Pass the peeled sweet potatoes through a spaghetti machine or a versatile spiral vegetable slicer and cut them into long strips. Marinate the prawns that you have taken from the fisherman so that only the shells remain, with grape vinegar, rice vinegar, lemon juice, strained honey and olive oil and let them rest in the refrigerator for 2 hours. At the end of the time, wrap the potato strips around the shrimps and place them in the pan with a non-stick surface. Drizzle with olive oil and cook over low heat for 4-5 minutes until golden on both sides.

ENJOY YOUR MEAL

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