Lamb's lettuce with spicy marinated shrimp

Ingredients for 8 servings:

• 500 g lamb’s lettuce
• 800 g shrimp(s)
• 60 ml olive oil
• 20 ml Balsamic vinegar Bianco
• 4 tbsp honey
• 100 g pine nuts
• 1 clove(s) garlic
• 1 piece(s) ginger root
• some white pepper
• 1 small chili pepper(s)
• some curry powder (Thai)
• possibly Tabasco

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 40 minutes

For the marinade, mix the olive oil with the balsamic vinegar. Finely chop the garlic, peel and chop the ginger, and deseed and finely chop the chili pepper. Add everything with the honey. Whisk until the honey is well blended with the oil. Season with white pepper, Thai curry, and a little Tabasco, if desired. Wash and drain the shrimp (headless, tailless, and deveined) and marinate for a few hours, or overnight if necessary, preferably in a freezer bag. Sort and wash the lamb’s lettuce, then drain and arrange on plates with a little olive oil. Fry the marinated shrimp in a non-stick pan until cooked through; no further seasoning is necessary. Toast the pine nuts in a small non-stick pan, stirring constantly; be careful, as they burn quickly. Place the shrimp and pine nuts on top of the lamb’s lettuce.