Exotic salad

Ingredients for 4 servings:

• 400 g shrimp(s), ready to eat
• 1 small red chili pepper(s)
• 1 tsp acacia honey or linden blossom syrup, for marinating the shrimp
• 4 tbsp oil, neutral
• 1 bunch of spring onions
• 1 m.-sized mango(s), fully ripe
• 1 m.-large romaine lettuce
• 1 handful of cashew nuts, caramelized, ready-made product
• 6 mini cucumbers
• 2 tbsp acacia honey or linden blossom syrup
• 1 tsp mustard, medium hot
• 3 m.-large lime(s), juice of which
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

good for pampering with shrimp

Cut the chili lengthwise, remove the seeds, and cut into very fine strips. Wash the spring onions, shake dry, and cut into thin, diagonal slices. Peel and slice the ripe mango. Then cut the slices into strips, and then cut these strips into diagonal pieces. Wash and dry the cucumbers, halve them lengthwise, and also cut each half into diagonal slices. Place the caramelized cashews in a freezer bag and pound them into large pieces using a meat tenderizer. Wash the lettuce heart, shake dry, halve them, and also cut each half into very thin strips. Add 1 tablespoon of oil to a bowl, 1 teaspoon of honey, the chili pieces, salt, and pepper. Add the shrimp to the marinade, mix, and set aside for now. Squeeze the limes and squeeze the juice into a bowl. Add the honey, salt, mustard, remaining oil, and pepper. Mix the dressing thoroughly or blend it with an immersion blender. Place the mango, lettuce strips, cucumber pieces, cashews, and spring onions in a bowl and mix thoroughly. Divide the salad among plates, top with the marinated shrimp, and drizzle with the dressing. Serve with Kroepoek chips.