Peel the shrimp shell and devein leaving only the tail.

Marinate the shrimp in olive oil, salt and pepper and lime zest.

Spread the kadaif phyllo dough to form a long thin strip. Use a brush to cover it with enough olive oil, sprinkle with grated parmesan and roll it carefully, so that the dough is firmly wrapped around the shrimp.

Fry in a fryer until the phyllo dough turns brown, is crispy and the shrimp is cooked on the inside.

Remove the tomato stalk and carve an X on the bottom side of the tomatoes.

Blanch the tomatoes for about 10 seconds in boiling water and then cool them in ice water.

Peel the tomato skin, cut in 4 and then remove the seeds.

Mix the tomato quarters with olive oil, salt and pepper and the chopped thyme, rosemary and garlic.

Spread into the baking tray on parchment paper, and simmer in the oven at 80 degrees for about 2-3 hours.

Add the couscous in a bowl with a little olive oil and stir.

Bring the water to boil and add the thyme and a little salt and pepper. Pour the water into the couscous, cover it with cling film and allow it to swell for 10-15 minutes.

Finely dice the peppers and tomatoes. Finely chop the spring onion, the chives, the parsley and the mint.

Mix the couscous with the chopped vegetables, add olive oil, Xeres vinegar and salt and pepper.

Place the gelatin leaves in cold water to soak for 10-15 minutes.

Boil the ouzo in water and sugar for a few minutes.

Add the gelatin leaves and the finely chopped Verbena.

Add into a pan with cling film underneath, leave in the fridge to cool and then cut into the shape of your choice.