wash and parboil the vegetables unt6il they are ¾ done. Cut veggies and prosciutto into brunoise. Put into a bowl with salt, pepper and a few drops of extra virgin olive oil. Cut pancetta into strips. Stuff calamari with vegetable prosciutto mixture and wrap 2 pieces of pancetta around each one. Wrap each calamaro with net and twist a couple times with twine to prevent it opening. Place on hot charcoal grill for a few minutes on each side until cooked (don't overdo it!). The calamari will be sliced into rounds, after removing the netting and twine
For shrimp sauce
Clean and de-vein shrimp, place in magimix. Add fish broth, butter, lemon and soy sauce while machine is on "puree".
Place water, sugar, and 20 leaves of lemon verbena into a pot and boil for 20 minutes. Strain and add remaining 10 verbena leaves, leaving it to infuse with flavor for at least 24 hours. Put liquid into Paco Jet and freeze. As an alternative, place container with liquid into freezer. when it's frozen, break it up into large chunks and put them in a blender or food processor, and whiz it just until everything is uniformly smooth. Put back into freezer and voila'!
Place ovals of sliced calamari in center of plate. Put a dollop of shrimp sauce on side of plate, and sorbet in a little dish on the other side. Place a slice of toasted bread (thinly sliced) onto plate and cover with remaining vegetable mixture. Place grissini over calamari
Finish plate with extra virgin olive oil and fleur du sel.