John Myers
Ingredients for 2 servings:
- 2 romaine lettuce hearts
- 1 shallot(s)
- 4 mushrooms, brown
- 1 avocado(s)
- 1 bell pepper(s), yellow or orange
- 4 cocktail tomatoes
- 8 large king prawns with or without shell
- 7 tbsp olive oil
- 3 tbsp Balsamic vinegar, white
- ½ lemon(s), the juice
- Salt
- 1 tbsp juice (multivitamin)
- 2 slice(s) fresh ginger
- pepper
- Parsley
- rosemary
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
Remove the stems from the romaine lettuce hearts. Wash the lettuce, spin dry, and tear or chop into small pieces. Peel the avocado, dice the flesh, and drizzle with lemon juice. Peel the shallot and finely dice. Wash the tomatoes, remove the stems, and quarter them. Wash the bell pepper, remove the stems, seeds, and fibers, and dice them. Clean and slice the mushrooms. For the vinaigrette, mix the vinegar with salt and pepper, then gradually stir in 5 tablespoons of olive oil. Add the multivitamin juice, add the ginger slices, and let it steep for a while. Then remove the ginger slices. Rinse the scampi and pat dry. Melt 2 tablespoons of olive oil in a pan, sauté the shallots, and add the mushroom slices. Then fry the scampi. Add the parsley, season with salt and pepper, and fry until lightly browned on all sides. Serve the lettuce leaves with the bell peppers, tomatoes, and avocado. Arrange the scampi, mushrooms, and shallots on top, drizzle with the vinaigrette, and serve. We served it with fresh, warm flatbread and herb butter.
Facebook Comments