Red Hood Salad

Preparation:

Preparation: Wash the cabbage under running water, then dry it well and place it on a work surface: cut it into very thin slices. Pour half the oil, the balsamic vinegar, the parmesan slices and a little salt and pepper into a cup and emulsify the ingredients well together. Place the sliced cabbage in a bowl and season it with the just prepared emulsion. Pour the rest of the oil into a pan (preferably non-stick): when the oil is hot, add the defrosted, dried prawns and fry them for about a couple of minutes. Salt and pepper lightly. Arrange a bed of red cabbage salad on individual plates, cover with piping hot shrimp and serve immediately.