Place the raisins in a small bowl and cover with cold water.
Peel and clean the prawns. Sauté the garlic in a pan, add the prawns, season with salt and pepper to taste and sprinkle with Glaze of Balsâmic Vinegar of Modena Ponti.
Remove from heat and let it cool. Remove the "heart" and separate 12 large leaves of Belgian endive, chop the remaining endive. In a bowl place the chopped endive, litle pupkin cut into julienne, the pin nuts, well-drained and squeezed raisins, shrimp, a little olive oil and mix well. At the bottom of each serving plate, arrange 3 leaves of Belgian endive, pour over the mixture of shrimp and serve.