Marinated grilled prawns with lamb's lettuce

Ingredients for 4 servings:

• 8 shrimp tails, approx. 8 cm long
• 1 clove(s) garlic
• 25 g ginger
• 1 pepper, red
• 4 tbsp oil (sesame oil), light
• 4 tbsp soy sauce, light
• 6 tbsp lime juice
• 1 tbsp brown sugar
• 2 tbsp vegetable oil (e.g. peanut oil)
• 150 g lamb’s lettuce (alternatively arugula)
• 2 tbsp oil (walnut oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the shrimp tails, but do not remove the tail fins. Cut them lengthwise. Peel the ginger and garlic, then finely chop them along with the chili peppers. Trim and wash the lamb’s lettuce. Heat the sesame oil in a pan and briefly sauté the ginger, garlic, and chili peppers. Add the sugar and stir to melt. Deglaze with soy sauce and 5 tablespoons of lime juice. Place the shrimp in the roasting pan, pour the hot marinade over them (except for 2 tablespoons for the salad dressing), and let it marinate overnight. Spread a little oil in a grill pan and heat until hot. Add the marinated shrimp and fry for about 3-4 minutes, turning frequently, until golden brown. Meanwhile, dress the lamb’s lettuce with a dressing made from the remaining marinade, the walnut oil, 1 tablespoon of lime juice, and salt and pepper. Arrange on plates and place the shrimp on top.