• 1. Cut each feuille de brick dough in five portions.
• 2. On each shrimp, put a leaf of basil and wrap it in a piece of brick. Use a tooth pick to hold it together.
• 3. Dice the tomato, add the minced scallions and peeled fava beans previously hand blanched. Season with olive oil, salt and pepper.
• 4. Reduce the balsamic vinegar down to a syrup consistency.
• 5. In a fryer at 350°F, plunge 15 basil leaves for a few seconds, and put them on a paper towel. Deep fry the shrimp for 1 minute and put them on a paper towel as well.
• 6. On the plate, arrange the shrimp in the middle, then place the fava beans salad and the fried basil leaves around.
• 7. Finish by garnishing the plate with the balsamic reduction. Serve at once.

Goat Cheese Bruschetta, Crunchy aspargus roll & wasabi cream, Foie Gras & Porcini on Brioche, Ravioles du Royans Verrines, White Toque's Spanish Empanadas