Arugula with marinated scampi, tomatoes and mushrooms

Ingredients for 2 servings:

• 200 g shrimp(s)
• ½ tsp sambal oelek
• 2 tbsp lemon juice
• 1 pinch of salt
• 2 cloves garlic, crushed
• 1 handful of arugula, cleaned and drained
• 100 g mushrooms, rosé
• 15 small cherry tomatoes, or 3 tomatoes
• some oil for frying
• Salt
• 2 tbsp balsamic vinegar
• 3 tbsp oil (mild olive oil or neutral)
• some salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

light main course for 2 or as a starter

Clean, wash, and pat dry the shrimp. Mix all the ingredients for the marinade and marinate the shrimp for about 2 hours, turning occasionally. Mix the balsamic vinegar, oil, salt, and pepper to make a marinade. Arrange the arugula on plates. Wash and dry the tomatoes, halve the cherry tomatoes, cut larger tomatoes into bite-sized pieces, and arrange them on top of the arugula. Quarter or eighth the mushrooms, depending on their size, sauté in a little oil, sprinkle with salt, and continue frying until the liquid has evaporated. Allow to cool slightly. Drain the shrimp and fry in hot oil for 2-3 minutes on each side. Arrange the mushrooms and shrimp on the salad and serve with baguette as a small main course for 2 people. It also makes a great starter, serving 4-6 people depending on the following menu.