Shrimp rolls x sweet potato chips

250 g shrimps

½ granny smith apple

2 tbsp of olive oil (for the shrimps)

1 small bunch of chives

1 tsp Cayenne pepper (optional)

1 tbsp paprika

2 tbsp of mayo

Juice from half a lemon

1 tsp salt

1 tsp pepper

1 brioche

2 tbsp butter (to toast the brioche)

1 sweet potato (preferably orange)

salt

cooking oil

Shell and season the shrimp with paprika, salt and pepper.
Cook them 2-3 min in a pan with olive oil

Once cooled, mix them with mayonnaise, cayenne pepper, lemon juice, apple diced and chiseled chives.
Reserve in the fridge

Cut thin slices of sweet potatoes using a mandolin or a sharp knife.
Fry them in a fryer or pan until golden brown.
Place them on paper towel to remove excess oil and salt them.

Cut thick slices of buns (about 4cm), melt the butter in the pan and brown the buns 1-2 min on each side.
Make a notch on top of the buns to garnish them with the shrimp preparation.

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Shrimp rolls x sweet potato chips