Cut the cleaned salsify into bite-sized pieces and boil them in a broth made of water, vinegar, salt and sugar. Cook the salsify pieces in it for twenty-five minutes, drain and cool.
Make a sauce with salt, pepper, juice of one lemon, oil and half of the cress, pour in the shrimps and the cooled black salsify and mix well.
Season repeatedly before serving and sprinkle with the rest of the cress.
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