*Ingredients
+For the marinade:
°60 ml (1/4 cup) olive oil
°60 ml (1/4 cup) water
°30 ml (2 tbsp.) lemon juice
°15 ml (1 tbsp.) paprika
°15 ml (1 tbsp.) tomato paste
°10 ml (2 tsp. ) maple syrup
°5 ml (1 tsp) cayenne pepper
°1 clove garlic, very finely chopped
°salt to taste
+For the salsa:
°125 ml (1/2 cup) diced clementines
°30 ml (2 tbsp.) chopped green onions
°30 ml (2 tbsp.) chopped fresh cilantro
°30 ml (2 tbsp.) olive oil
°1/2 lemon (juice and zest)
°salt and pepper to taste
*Preparation
In bowl, blend marinade ingredients.
Add the prawns and stir to coat them well with the marinade. Leave to marinate in the refrigerator for a maximum of 20 minutes.
Preheat the oven to 205°C (400°F).
Lay four sheets of parchment paper or foil on the work surface. Spread the shrimp on the bottom third of each sheet. Fold the papillotes in half and seal the edges by pressing well. Place on a baking sheet.
Bake for about 10 minutes.
Meanwhile, prepare the salsa by combining all the ingredients in a bowl.
Once cooking is complete, place the papillotes on the plates. Open the papillotes and garnish each serving with salsa.
Enjoy !
