Shrimp Salad with Fruit

    Salad
    12 ounces small shrimp
    1 cup celery
    1/3 cup carrots
    ½ cup onions
    Peel of 1 lemon
    ½ cup white wine
    2-3 sprigs parsley

Fruit

    2 cups cubed pineapple
    3 medium kiwis
    1 cup strawberries
    2 tablespoons + 2 teaspoons extra-virgin olive oil
    Spring green mixture
    Juice of 1 lemon
    Salt, pepper, to taste

Finely chop the carrot, celery and onion and bring to a boil in 2 1/2 cups of water. Add the wine, then the lemon peel cut into strips and the parsley. When the broth is ready, add the shellfish to the pot and cook for 4 minutes. Cut the fruit into small pieces, add to the Spring Green Mixture, and dres with a vinaigrette made from the lemon juice, salt, pepper, and oil. Distribute the fruit and salad mixture in plates and carefully arrange the shellfish on top.