CASCADE DE CREVETTES

Start by preparing the sauce by mixing whiskey, mustard, ketchup, Worcestershire sauce and mayonnaise. Stir until it becomes a homogeneous and pinkish sauce. Set aside in the refrigerator.

Cook the shrimp in boiling salted water, chilli sauce and onion skin for 8 minutes.

Drain them, remove the vein, peel them and keep only the tip of the tail.

Cut the pineapple in half, dividing it into two halves of similar size.

Remove all the pulp, keeping the skin intact so you can use it as a bowl. Cut the fruit into cubes and set aside.

Break the lettuce hearts into smaller pieces and cut the cheese into small cubes.

Using the outside of the fruit as bowls, add a portion of pineapple, cheese and lettuce.

Sprinkle with a little sauce, wrap and place the peeled shrimp around, hanging them. Serve immediately with pikitos.