Marinated prawns on mixed salad

Ingredients for 2 servings:

• 500 g king prawns, with shell, fresh, size 16-20, alternatively frozen
• 100 ml olive oil
• 4 garlic cloves
• 1 red chili pepper(s)
• 3 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tsp sauce (sambal)
• 1 tsp honey
• 1 tsp ginger powder
• 1 tsp lemongrass, ground
• ½ tsp sweet paprika powder
• ½ tsp curry powder (Thai)
• ½ tsp salt
• ½ head of iceberg lettuce
• 1 bell pepper(s), yellow
• 1 onion(s), red
• ½ can corn
• 2 eggs, hard-boiled
• ½ pack of sheep’s cheese
• 2 tomatoes
• 2 tbsp Balsamic vinegar, white
• 4 tbsp olive oil
• 1 tbsp lemon juice
• 2 tsp honey
• 1 tsp mustard, medium hot
• 2 tbsp herbs, finely chopped (basil, chives, cress, thyme, parsley)
• some salt and pepper
• ½ baguette(s), fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 5 minutes

Marinade: Finely dice the garlic cloves. Wash the chili pepper, slice it lengthwise, scrape out the seeds with a teaspoon, and also dice it very finely. Mix with olive oil, lemon juice, sambal sauce (a type of sweet chili sauce), honey, ginger powder, lemongrass powder, paprika powder, Thai curry, and salt, and let it sit for a while. Wash the shrimp thoroughly, cut open lengthwise with a sharp knife, and remove the intestines. Repeat for all the shrimp. Pat the shrimp dry with their shells on and place them in a bag. Mix with the marinade and refrigerate for about 30 minutes to marinate. Meanwhile, prepare the salad. Remove the leaves from the iceberg lettuce, wash thoroughly, and tear into small, bite-sized pieces. Wash the bell pepper, slice it, finely slice the red onion, and mix with the corn. Quarter the cooled, hard-boiled eggs, quarter the tomatoes, and dice the feta cheese; set aside for garnish. For the dressing, thoroughly mix the balsamic vinegar, olive oil, lemon juice, honey, mustard, and fresh, finely chopped herbs, and season with salt and pepper. Preheat oven to 180°C (fan oven). Bake the baguette fresh in the oven for 10 minutes. Preheat pan. Sear the shrimp and marinade for 5 minutes. To serve: Toss the salad with the dressing. Pile the salad in the center of a large plate, then arrange the shrimp around it, alternating with the tomato and egg quarters. Top the salad with feta cheese cubes. Spoon any leftover shrimp marinade from the pan onto the shrimp with a teaspoon. Garnish with the feta cheese cubes with the remaining fresh herbs, if desired. Cut open the hot baguette and serve as a side dish. Tip: The marinated shrimp also grill well.