Preparation

Clean the prawns, removing the head, the paws together with the crust that covers them and the tails, reserve in the refrigerator.
- For shrimp, also remove a dark vein found on the back (which is the digestive system), as follows, make a shallow incision in the back with a sharp knife, find the dark vein and pull until it is completely removed.
- peel the apple, make slices of about 2 mm. thick and then take small squares of one cm. next to it, sprinkle with a few drops of lemon (so as not to darken) and set aside in the refrigerator covered with aluminum foil.
- wash and finely chop the celery sprigs.
- cut the heart of palm into slices.
- season the cream with the lemon juice and salt.
- mix all the ingredients and season with the ketchup sauce and the cream.
- If using melon balls, store them in the refrigerator and add at the last minute.
- Place the preparation in glasses and refrigerate for at least two hours before serving.
- Garnish with shrimp and celery leaves.

Ingredients

  • shrimp or prawns, 300 g
  • a green apple or a cup and a half of melon balls
  • celery, 3 sticks from the center, (the lightest and shortest)
  • palm hearts, a small can.
  • ketchup sauce, 150 g
  • heavy cream, 150 g
  • lemon juice, one tablespoon
  • salt to taste