Tomato Carpaccio

Ingredients for 4 servings:

• 1 garlic clove(s)
• 1 tsp rosemary, stripped needles
• 6 tbsp olive oil and oil for frying
• 8 shrimp (raw, shelled, ready to cook, frozen or fresh)
• 2 beefsteak tomatoes
• 100 g cherry tomatoes, yellow
• 1 bunch arugula
• salt and pepper
• 3 tbsp lemon juice
• Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel and roughly chop the garlic, mix the garlic and rosemary with 2 tablespoons of olive oil. Drizzle over the prawns. Wash the tomatoes. Remove the stems from the beefsteak tomatoes. Cut the beefsteak tomatoes crosswise into very thin slices. Halve and quarter the cherry tomatoes. Wash, trim, and shake dry the arugula. Heat oil in a pan and fry the prawns for 2 to 3 minutes. Season with salt and pepper. Mix the lemon juice with 2 tablespoons of water and a pinch of sugar, season with salt and pepper, and whisk in the remaining oil. Arrange the tomato slices in a shingle pattern on 4 shallow plates. Top with the cherry tomatoes, arugula, and prawns, season with salt and pepper. Serve drizzled with the lemon juice dressing. Serve with ciabatta or grissini.