SHALLOT CREAM 
250g fresh cream, 34% fat for whipping 
24g sherry vinegar 
15g cider vinegar 
100g finely chopped shallot 
Table salt, to taste 

VINAIGRETTE 
1 red finger lime 
1 green finger lime 
10g finely chopped freshly peeled ginger 
50g arbequina olive oil 
White pepper, to taste

 
SHRIMPS 
10 fresh Hokkaido Amaebi shrimps 

PLATING 
3 medium-to-big fresh strawberries, cut in quarters from top to bottom 
Parsley sprouts or small leaves, washed and dry 
Maldon salt
 

1 — SHALLOT CREAM 
In a medium-sized bowl, partially whip the cream and add vinegars, salt to taste, and shallot. Continue whipping to a Chantilly texture. Reserve in refrigerator. 

2 — VINAIGRETTE 
In a small bowl, combine the pulp of finger limes, ginger, Maldon salt, olive oil, and white pepper. 

3 — SHRIMPS 
Peel and devein shrimps. In a medium mixing bowl, gently mix shrimps with the vinaigrette. 

FINISHING & SERVING INSTRUCTIONS 
Place two quenelles of shallot cream in a semi-bowl plate. Arrange shrimps and strawberries around them. Add remaining vinaigrette and small parsley leaves. Tip: Add thin slices of red baby radish for crunchiness and a slight kick.