Gambero Rosso & Watermelon Amuse

• First we need to peel the shrimps. For this amuse I use gambero rosso or giant red shrimps. Just know that if you can’t get these beauties this recipe also works great with other shrimps.
• Begin by removing the heads and keep the heads in your fridge for later. We need them for the crackers.
• Then gently peel away the shell on the tails. 
• If you're lucky the intestines come out straight away when removing the final tail part, but if not you need to remove it as well. It's very bitter.
• To do this gently take it out with a thin needle or a small tweezer. Now repeat this with all the remaining shrimps.
• Once cleaned portion each shrimp in even sized pieces and place them in circles on a tray that’s lined with some wrap. You need around 6 pieces a circle.
• Then place a round cutter over the shrimp and press it down with a cocktail stamp. This will create a nice and even layer. If the shrimp sticks to the stamp you can always first brush some olive oil on the stamp or shrimp.
• Now cut the wrap so that all the shrimps are separated and keep them covered in your fridge for later. 

The shrimp coulis

• Drizzle some oil in a hot pan and start pan frying the shrimp heads till golden brown. Now also pan fry them on the other side. This takes about two minutes on each side.
• Once golden add the tomato puree and while stirring pan fry this for another 2 minutes.
• When a nice fond has formed on the bottom you can deglaze the pan with the water. Also add the tarragon and let it simmer on a low heat for 15 minutes.
• After that transfer everything into a strong blender and blend it till smooth. I know it may be strange to some, but this really improves the flavor and all the shells are passed out anyway.
• To do this pass it through a super fine sauce sieve and press it with a ladle to be sure you don’t waste a single drop. 

The shrimp crackers

• Pour the shrimp coulis into a measuring jar and also add the neutral oil, the flour and the salt. Blend it till smooth.
• Now spray some pan coating in a preheated American pancake pan and fill each one with a generous amount of batter. Then let them pan fry on a medium heat till almost all the bubbles are gone. This means there’s no more moisture and the crackers are crispy.
• If they start turning brown you need to turn down the heat or take them out a bit sooner and if necessary dry them in the oven at 60 °C (140 °F).
• Once cold keep them dry and covered for later.

• First we need to clean a watermelon. Keep the watermelon aside for later. Then clean the peels by cutting away the green part and cut the white rind to the desired size. Now cut them in nice cubes.
• For the sweet and sour mix the white wine with the water, the white wine vinegar, the sugar, the salt and the tarragon. Bring this to a boil. Once it has boiled add the rind cubes and boil it for another minute.
• Then turn off the heat and let it cool down out of the fridge.
• Once cold remove the tarragon and transfer it into a container. Make sure the cubes stay submerged with the sweet and sour to prevent them from drying out. Keep them in your fridge for later. 

The watermelon cubes

• Cut the cleaned watermelon in segments and remove the black seeds. By cutting the watermelon in segments first you should be able to remove them quite easily.
• Now cut the nice firm pieces in cubes that are the same size as the rind we made before. Also transfer them into a container and keep them in your fridge for later.

The watermelon jelly

• First soak the gelatin in cold water.
• Then transfer 230 grams of the watermelon trimmings into a measuring jar and blend it till smooth. Set it aside for later.
• Now heat up the sushi vinegar till it starts to steam. Then turn off the heat and dissolve the gelatin in there.
• Mix it well and while stirring add the watermelon puree we made before. Now directly pour it on a tray that’s lined with some wrap and let it set in your fridge for at least 2 to 3 hours.
• Once it has set gently trim the sides and portion it into nice cubes. If needed clean your knife in between. Then transfer them back onto the tray and keep them covered in your fridge for later. 

• Very gently place the shrimp disc on the shrimp cracker and remove the wrap. I took the shrimp out of the fridge 5 minutes beforehand to insure it’s not too cold, this really improves the flavor.
• Season the top with some flaky salt. Then place three jelly cubes on top and place 4 watermelon cubes and 4 pieces of watermelon rind in between.
• To add an incredible flavor, add 3 marigold leaves and some marigold flower petals. Marigold has such a fresh and aromatic flavor, plus it looks really pretty as well.
• Then gently place it on a plate and it’s ready to be served!