Nectarine and tomato salad with shrimp

Ingredients for 4 servings:

• 350 g shrimp(s)
• 2 tbsp oil for frying
• 750 g vine tomatoes
• 2 nectarines (125 g each)
• 2 onions
• 100 g lettuce, curly
• 1 lime(s), grated zest and juice
• 1 pinch(s) of sugar
• 2 tbsp oil
• 100 g salad cream, light
• 100 g sour cream
• 1 clove(s) garlic
• 1 bunch of chives
• e.g. salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 55 minutes

refreshing summer salad

Wash the prawns thoroughly (thaw frozen ones first) and pat dry. Heat 2 tablespoons of oil in a pan and fry the prawns for about 3-4 minutes, turning occasionally. Season with salt and pepper, remove from the pan, and let cool. Wash the tomatoes and cut into wedges. Wash the nectarines, quarter them, remove the stones, and cut into wedges. Peel and finely dice the onions. Wash the curly lettuce, drain well in a sieve, and tear into bite-sized pieces. Wash the lime in hot water and dry it. Finely grate the zest and squeeze out the juice. Mix both with salt, pepper, and sugar. Whisk in 2 tablespoons of oil drop by drop. Now mix the tomatoes, nectarine wedges, diced onion, and curly lettuce with the marinade and let stand for about 10 minutes. Mix the salad cream with the sour cream, peel the garlic, and press it directly into the salad dressing using a garlic press. Season to taste with salt and pepper. Wash the chives, shake dry, and finely chop them, then mix them into the dressed salad. Fold in the fried shrimp. Serve in a large bowl. Serve the garlic cream with the salad. Baguette is a perfect accompaniment.