Tiger shrimps with mango dip (4 persons)

400 g. shrimps, 1 fresh pineapple, seasonal salad.

Mango dip:
100 g. mayonnaise, 100 g. sour cream 18%, 1 teaspoon curry powder, 2 tablespoons mango chutney, ½ dl. double cream. Mix the ingredients, season with salt and pepper.

Peel the pineapple, cut into suitably sized pieces and mix with salad. Arrange shrimps, salad and dip on plates. May be garnished with tomato, cucumber or similar.
Serve with warm French bread.

Tiger shrimps with creamed herbs (4 persons)

400 gr. Black Tiger shrimps, salad in season. Marinate the Black Tiger shrimps for about two hours in oil and garlic. Fry or grill the shrimps, remove shells and serve with a creamed herb sauce consisting of 1 dl. soured cream and two tablespoonfuls mayonnaise mixed with finely-chopped herbs (parsley/dill/chives/lemon balm/basil etc.) and seasoned with a little white wine, lemon juice, salt and pepper.

Serve with hot French bread