Place brown sugar and oil in a pan, put on the stove and let the sugar melt. Add the frozen asparagus and carrots cut into sticks and cook over low heat adding a little water at a time until the vegetables are cooked, remove them from the pan and keep aside. Deglaze with apple cider vinegar and balsamic vinegar, adjust the salt and remove from the heat. Clean the shrimp by removing the carapace and the gut on the back, cook them a few minutes in the pan where you cooked the vegetables. Serve the glazed vegetables with the shrimp and arugula, season with a drizzle of oil, salt and pepper.

Recipe and photo made by Tiziana Monti food bloggers and food photographer author of the blog "l'ombelico di Venere”