Butterfly shrimps with tomato and orange sauce

First, heat up the tomatoes for a few minutes in boiling water. Skin them, remove the seeds and dice the flesh.

Peel the oranges and remove also the white film over the segments. Separate out the segments.

Quickly sauté half the tomatoes and half the oranges in a frying pan, together with a spoonful of Carli Pure Olive Oil and some leaves of mint.

Now whip the ingredients together while slowly adding the olive oil, much as you would do when preparing mayonnaise, until the sauce is of a softly smooth consistency. Taste, and add salt if necessary.

Clean the shrimps. Remove the head and shell, but not the tail. Cut the flesh lengthwise into two halves. Remove the black thread of the innards.

Prepare a broth using the remains of the shrimps, the orange peel and a sprig of mint.

Rapidly heat the shrimps in the broth and drain. As they cook they will take on the shape of a butterfly.

Pour two or three spoonfuls of the sauce into a plate or bowl. Add the diced tomato and oranges left over, and add some olive oil and some mint cut into narrow strips. Lastly, add the shrimps and garnish with a sprig of fresh mint before serving.

The ideal wine for enhancing the qualities of this dish is Prosecco di Valdobbiadene D.O.C.G. Carli, with its marvellous perlage and fruity fragrant notes.