Shrimp salad, spicy and fruity

Ingredients for 6 servings:

• 500 g shrimp(s), ready to eat
• 1 large red bell pepper(s)
• 1 m.-sized vegetable onion(s)
• ¼ m.-sized cucumber(s)
• 100 g feta cheese
• 10 small cocktail tomatoes
• 10 large black olives, pitted
• 150 g grapes, blue and seedless
• 3 tbsp olive oil, grapes
• 3 tbsp Balsamic vinegar, white
• 1 tbsp sugar syrup
• 1 tbsp fresh parsley, chopped
• pinch(s) of salt
• pinch(s) of pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Wash, dry, and halve the peppers, removing the seeds and white inner skin. Then halve the halves again and cut into thin strips. Bundle the pepper strips and cut into small cubes. Peel the onion, halve, and cut into half slices. Then, in batches, cut these onion slices into small cubes, just like the peppers. Finely dice the feta cheese. Wash, dry, and halve the cherry tomatoes. Wash, dry, and halve the cucumber, and scoop out the seeds with a spoon; do not peel. Cut the halved cucumber into half moons. Wash and pick the seedless grapes. Place everything in a large bowl with the olives, which have been cut into small rings. Add the oil, vinegar, chopped parsley, and sugar syrup, and mix well. Chill in the refrigerator until just before serving. Just before serving, season again with salt and pepper, stir in the shrimp, and ladle the shrimp salad into cocktail glasses. Serve with Mediterranean flatbread or baguette.