Orange and cucumber salad with fried shrimp

Ingredients for 4 servings:

• 2 lettuce hearts (mini romaine lettuce)
• 1 medium-sized cucumber(s), approx. 350g
• 3 oranges
• 1 lime(s)
• 3 stalks parsley, flat
• 4 tbsp olive oil
• some honey
• salt and pepper
• 500 g prawn(s), cleaned large
• 2 tsp coriander (seeds)
• some chili flakes, dried, as desired
• some pepper, black, grains or freshly ground

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the prawns, grind the coriander seeds with the black peppercorns and, if desired, the dried chili flakes in a mortar and pestle, sprinkle over the prawns, and set aside. Peel two oranges, removing all the white pith. Cut into slices and then quarter them if desired. Halve and juice the remaining third orange. Peel the cucumber, halve it lengthwise, remove the seeds with a spoon, and cut into thin slices. Wash the lettuce hearts, spin them dry, then cut into bite-sized pieces. Pick and chop the parsley leaves. Juice the lime. Mix 1 tablespoon of lime juice, 4 tablespoons of orange juice, a little honey, salt, and pepper well, then stir in the olive oil, stirring constantly. Mix the salad ingredients with the salad dressing. Briefly fry the prawns on each side in a pan (grill or lightly oiled non-stick pan). Lightly season with salt. Arrange the salad with the shrimp on plates and serve.