Ingredients

• 12 pcs red prawn tails suitable for raw consumption
• 2 pcs pink grapefruits
• 1 pc fennel
• extra virgin olive oil
• salt
• pepper

For the prawn, pink grapefruit and fennel salad recipe, peel the prawn tails without removing the tail (telson). Cut them lengthwise so that they open slightly and remove the dark gut. Clean the fennel and cut it into very thin slices.
Peel 1 1/2 grapefruit; slice it into thin wedges. Squeeze the other 1/2 grapefruit and mix the juice with 30 g of oil and a little grated zest. Arrange the grapefruit, fennel and prawns on the plates, sprinkle with the sauce, salt, pepper and serve.

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