Serves: 2–3 | Time: ~25 minutes 1. Peel shrimp and remove shells. Devein if needed. Rinse under cold water and pat dry. 2. Peel and finely chop the garlic. 3. Wash and finely chop the parsley. 4. Melt butter in a pan over medium heat. Add shrimp in a single layer. Cook for about 30 seconds on each side until just turning pink. Remove shrimp and set aside. 5. In the same pan, add chopped garlic. Cook for about 1 minute until fragrant. 6. Pour champagne into the pan. Let it simmer for about 3 minutes to reduce slightly. 7. Pour in heavy cream. Stir and let it gently simmer for about 1 minute. 7. Return shrimp to the pan. Add salt to taste. Add lemon juice. Stir gently. SERVING IDEAS: - Transfer shrimp to a plate. - Spoon the sauce over the top. - Serve with sliced fresh tomatoes and cucumbers on the side. TIPS: - Do not overcook shrimp—they become tough very quickly. - Use dry champagne for best flavor. - You can substitute champagne with dry white wine. 8. Add chopped parsley. Cook for 1–2 minutes until shrimp are fully cooked and sauce is slightly thickened. Remove from heat.

   1. Start by preparing the vegetables. Shred the green cabbage using a sharp knife or a mandoline. Grate the carrots using a box grater or a food processor with a grating attachment. 2. In a large salad bowl, combine the shredded cabbage and salt. Rub the cabbage and salt with your hands until the cabbage is soft. 3. Add carrot, apple cider vinegar, extra virgin olive oil and pepper. Toss everything together.