For the marinade, mix the finely chopped chili pepper (without seeds), garlic and olive oil. Defrost, peel and marinate the prawns for at least 30 minutes.
Peel the mango and cut it into thin strips with a vegetable peeler.
Wash the salad leaves, dry them, and tear them into pieces with your hands. Lightly fry the walnuts in a dry pan and chop them finely. Mandarin peel and remove the white partitions, cut the slices in half. Crumble the blue cheese.
Put all the ingredients in a salad bowl and mix gently, preferably with your hands.
For the sauce: whisk the yolks with lemon juice or vinegar. Continuing to beat, enter the olive (100 ml) and nut oil. Add balsamic vinegar and sour cream to the thickened sauce and mix.
Shrimps strung on wooden skewers for 3 pieces and fry without oil for 1-2 minutes.
Put the salad on a platter, pour balsamic sauce and garnish with skewers with prawns. For stability, stick skewers in the tangerine slices.