Shrimp salad

18 July 2018

A refreshing starter, scented with Mediterranean flavours, perfect opening to summer meals on terrace…


For 6 guests

  • 500g (1 lb) of raw, large and peeled shrimps
  • 3 limes
  • 150ml (2/3 cup) of olive oil
  • 1 spring onion
  • 3 garlic cloves
  • A few cherry tomatoes
  • Fresh herbs: oregano, coriander, flat-leaf parsley, chives
  • Fleur de sel

In a pan, bring water with 2 bay leaves to a boil and plunge the shrimps into. As soon as they turn pink, drain them and run under cold water. Let cool.

In a bowl, mix the limes juice and the olive oil. Add the pressed garlic, the spring onion finely chopped, and the snipped fresh herbs. Then add the shrimps cut into pieces, the cherry tomatoes cut in quarters and two pinches of fleur de sel.

Mix gently.

As an idea, you can serve it on a bed of arugula leaves.

Plate: Aboro @ Bernardaud

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