Several sprigs of purple basil (green will go as well)
3tbsp of extra virgin olive oil
2tsp of powdered sugar (by taste)
Coldwater shrimps, arugula, pomegranate and strawberry-basil sorbet salad Directions
To prepare sorbet mix strawberries with basil (leaves only) in a blender until smooth. Add some powdered sugar to thicken, pour 2 tbsp of water, if necessary. Put sorbet in the freezer for 3-5 hours, stirring it occasionally.
Defrost COLDWATER SHRIMPS at room temperature. Peel them and remove heads. Combine arugula, peeled shrimps and pomegranate seeds. Dress with olive oil and tangerine juice. Lay out sorbet on top of the salad and serve immediately.
Strawberry-basil sauce could be used not frosted to dress the salad. Basil can be replaced with mint.