Shrimp with oranges on radicchio and lamb's lettuce

Ingredients for 4 servings:

• 1 large head of radicchio
• 150 g lamb’s lettuce
• 2 oranges, organic
• 40 g pine nuts
• 2 limes, organic
• 1 bunch of coriander
• 3 garlic cloves
• 24 shrimp(s)
• 2 tbsp soy sauce, light
• 80 ml sweet chili sauce
• 2 pinch(s) chili powder
• 3 tbsp sunflower oil
• some honey
• 1 pinch(s) of sugar
• 2 pinches of salt
• 2 pinches of sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Separate the radicchio into individual leaves, wash them, and remove the stalks (I cut them out in a triangular shape; it also helps with the look later). Wash the lamb’s lettuce and shake them dry. Cut the oranges into eighths and cut out the flesh into fillets. Roast the pine nuts without fat over a moderate heat. For the dressing, wash the limes, zest them, and squeeze out the juice. Wash and dry the coriander (a salad spinner is ideal for this), then roughly chop it. Mix the lime juice with the sunflower oil and a pinch of sugar, then add the lime zest, coriander, chili, sweet chili sauce, and soy sauce, and season with salt and pepper. For the prawns, peel the garlic and slice it thinly. Heat a little oil in a pan (preferably a wok) and fry the prawns (I drain off any excess juice), briefly adding the garlic towards the end. To serve: Arrange the radicchio leaves around the plate, then top with a generous handful of lamb’s lettuce. Arrange a few orange segments and the shrimp around the plate. Drizzle generously with the dressing and then sprinkle with the pine nuts.