Dina Nikolaou Recipes

Preparation time: 20 minutes, plus 20 minutes for chilling
Serves 4

4 tbsp olive oil
1 tsp ground sweet paprika
8 large, raw shrimp (fresh or frozen), peeled and de-veined, heads untouched
2 big ripe, but firm, peaches, cut into 8
Salt and pepper
2 tbsp cider vinegar
300g rocket (leaves only) or baby spinach, washed and strained well
8 thin slices traditional botargo, freshly sliced

Heat the olive oil in a wok or frying pan, add the paprika and lightly sauté the shrimp until reddish from both sides, about 3 minutes on each side. Add the peaches and season with salt and pepper to taste. Tilt the wok or frying pan in all directions 3 to 4 times to lightly sauté the peaches.

Pour over the cider vinegar, leave for 1 minute and then withdraw from the fire. Leave the shrimp mixture to cool completely. You may prepare it in advance and keep it in the fridge covered with food wrap. Just before serving, wash the rocket or baby spinach leaves and drain well.

Transfer the mixture with the shrimp onto a serving plate, add the rocket or baby spinach leaves and mix well. Add the botargo slices and serve.