Shrimp salad

Ingredients for 1 servings:

• ½ lettuce heart(s)
• 7 shrimp(s) (White Tiger), frozen
• 3 small tomatoes
• 2 cloves garlic
• 1 small rosemary sprig(s)
• 2 pinches of herbal salt
• 2 pinches of pepper from the mill
• 2 pinches of chili powder
• 2 tsp maple syrup
• 1 tbsp Balsamic vinegar bianco
• 2 tbsp rapeseed oil
• 1 tsp soy sauce
• 2 peppers, mildly spicy
• 1 stalk(s) spring onion(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

light food

Place the shrimp on a plate lined with a paper towel and let thaw. Wash and, if necessary, remove the intestines with a small, sharp knife. Peel the garlic and spring onion, slice the onion diagonally, slice one garlic clove, and finely chop the second. Trim and wash the lettuce. Wash and halve the tomatoes, removing the stems. For the vinaigrette, whisk together the vinegar, salt, pepper, soy sauce, chili, maple syrup, chopped garlic, and oil. Heat a small pan with 1 tablespoon of rapeseed oil, sear the shrimp briefly, and season with salt and chili. Add the rosemary. Add the spring onions and garlic slices, then briefly toss the tomatoes. Drizzle with a splash of maple syrup. Arrange the salad on a plate, pour the shrimp mixture over it, drizzle with the vinaigrette, and set the peppers to the side.