Arugula salad with fried asparagus and shrimp

Ingredients for 6 servings:

• 2 packs of arugula or 2 bunches
• 12 scampi, deveined and peeled
• 12 basil leaves
• 6 slices of Parma ham or Serrano ham, halved crosswise
• some olive oil
• 750 g asparagus, preferably green and white mixed
• 4 tbsp pumpkin seed oil
• salt and pepper
• 3 tbsp balsamic vinegar
• 2 tbsp vinegar (red wine vinegar)
• 1 tbsp port wine
• 6 tbsp olive oil
• salt and pepper
• 2 tsp honey

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

nice starter salad

Remove the stems from the arugula, wash it, and spin it dry. Arrange it decoratively in a star shape on plates. Peel the asparagus and cut it into pieces about 3 cm long. Heat the pumpkin seed oil gently and fry the asparagus in it. It can brown a little and caramelize slightly. Season with salt and pepper and deglaze with balsamic vinegar (about 3 tablespoons). Bring to a boil and set aside (keep warm). Top the shrimp with basil, lightly massage with oil, and wrap in ham. Lightly brush the ham with olive oil. Fry the shrimp in a non-stick pan for about 4 minutes. Place the asparagus pieces in the center of the arugula salad and drizzle with the broth. Place the shrimp on top of the asparagus. Mix the marinade and drizzle it all over the arugula and serve immediately.