Appetizer shrimp "February 14"

100 g carrots

8 prawns

1 big cucumber

1 a sprig of dill

1 tsp. dry vermouth

1 tsp. lemon juice

olive oil

black pepper

salt

Carrot peel, cut into circles, 20 min boil in salted water, allow to cool, remove it from the water, but do not pour water.

Put the carrots, lemon juice, 2-3 tablespoons of water boiling in a blender, add the pepper, crushed in puree, gradually pouring 50 ml of olive oil.

Steamed until tender cook the shrimp for 3-4 minutes, sprinkle them with vermouth, allow to cool, peel, sprinkle with oil, salt.

Cucumber peel, cut into circles about 0.5 cm thick (8 PCs), a cutter or a knife to shape them into hearts.

Put the cucumber hearts carrot weight (1 teaspoon), top - shrimp, place dill.

Before serving appetizer shrimp "February 14" slightly cooled.

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