Prawns with Bacon, Grapes and Aceto Balsamico di Modena I.G.P. “Senso”

Cooking procedure:

Eliminate the shells of shrimps, but conserve their heads. After removing the intestines - the little black thread that runs through the center of the tail - wrap the tails in the fresh bacon cut into thin slices.

Prepare the sauce by sweating carrots, onions and parsley stalks in a saucepan. Put the crushed heads of shrimps in the pan and brown them until they become of a beautiful deep red color. Add the White wine and simmer slowly for 20 min. Strain the souce and put it back in the saucepan. Bring to boil, thicken and once turned off the heat, add cold butter beating with energy.

When you've got a thick and glossy sauce put the bunches of grapes.In a large skillet, sauté the prawns wrapped in bacon, generously add salt and pepper and slowly pour the Aceto Balsamico di Modena I.G.P. "Senso".

Put bunches in the dish, placing upon them the prawns. Decorate with parsley leaves and pour again with the remaining shell fish sauce and Balsamic Vinegar of Modena "Senso".