Clean the sugar snap peas and blanch in boiling salted water for 3-4 minutes, rinse in iced water and drain.
Stir a salad dressing from salt, balsamic vinegar, chicken stock and pepper as well as walnut oil. Remove the skin from the shallot, dice finely and add.
Marinate the sugar snap peas with the salad dressing.
Clean the frisée lettuce and lollo rosso, rinse thoroughly, drain well and pluck into bite-sized pieces. Arrange the leaf lettuces decoratively on 4 plates.
Remove the peel from the garlic and shallots, chop the garlic, finely dice the shallots. Cut the tomatoes crosswise, blanch briefly (scald), rinse and remove the skin. Remove the stem and seeds and dice the flesh. Chop the walnuts.
Separate the heads from each of the shrimp. Remove the shells from the tails, but leave the tail fins on. Slit the backs of each lengthwise and wash out the dark casings under running water. Dry the shrimp.
Heat the walnut oil in a frying pan, not too high, and roast the shrimp in it for about 2 min on each side.
Add the garlic, shallots and chopped walnuts to the prawns and fry. Add diced tomatoes and thyme and season with salt and pepper. Mix everything well.
Remove the sugar snap peas from the salad dressing, spread evenly on the lettuce and place the fried shrimp on top. Top with the remaining salad dressing
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