Ingredients (4 Persons):
250 g shrimps
1 tablespoon lemon juice
Salt
Fresh ground pepper (black)
200 g ewe’s cheese
3 onions
250 g cherry tomatoes
200 g soft cheese
3 tablespoons Reine de Dijon Wholegrain mustard
1 tablespoon capers
3 tablespoons chopped parsley

 

Preparation:
Wash and dry the shrimps before adding lemon juice, salt and pepper. Dice the ewe’s cheese, wash and chop the onions and tomatoes then mix them together with the shrimps. Divide this mixture into 4 portions and place onto 4 separate sheets of aluminium foil. Mix the soft cheese and mustard with chopped capers, parsley, salt and pepper and then add this to the shrimp mixture. Close the aluminium foil sheets and grill them in the oven. Serve with French baguette.