scampi with with Traditional Balsamic Vinegar of Modena PDOingredients for four people

16 large shrimp

a jar of mayonnaise (homemade if better

4 teaspoons of aged balsamic vinegar

Clean the prawns by removing also the central bowels. Prepare a court bouillon (broth) with the shells, heads and a bit ‘of celery, carrot, onion, salt and peppercorns , living it on the fire for half an hour.

filter the broth and let it boil, dip the prawns and boil gently for about five minutes. drain and put them into five dishes where you will put an individual bowl of mayonnaise added with the balsamic vinegar so each diner can dip the prawns in the sauce.