Lamb's lettuce with shrimp and tomatoes

Ingredients for 2 servings:

• 150 g lamb’s lettuce
• 250 g shrimp(s) (king prawns, frozen)
• 250 g cocktail tomatoes
• 1 tbsp oil
• 2 cloves garlic
• rosemary
• 8 tbsp orange juice
• 2 tbsp honey
• 6 tbsp olive oil
• 4 tbsp Balsamic vinegar bianco
• 3 tbsp cream cheese
• salt and pepper
• 4 radishes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Main course for 2 or starter for 4 people

Defrost the prawns in the microwave for 1 minute, devein, and rinse. Slice the radishes, peel the garlic, and trim and wash the lamb’s lettuce. Halve or quarter the tomatoes, depending on their size. For the dressing, mix all the ingredients together to combine the cream cheese and honey. Season with salt and pepper. 5 minutes before serving, fry the prawns with the crushed garlic in 1 tablespoon of olive oil, not too hot. Just before the end of the salad, add the tomatoes to the pan so they warm slightly, season with rosemary, salt, and pepper, and then arrange on the salad plates. Garnish with the radish slices.