Leeks and shrimp with curry recipe

Leeks :

Cook for about 10min in very salty boiling water, cool for 2min in ice-cold water.

Curry vinaigrette :

Mix the oil and curry.

Add the vinegar, salt and pepper while stirring.

Mustard sauce :

Mix the cream, mustard, salt, pepper and lemon juice, whip to the desired texture.

Cut the leeks in half, lay the shrimps, then add the mustard sauce and curry vinaigrette.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.