Pineapple and Shrimp Salad Recipe

Pineapple and Shrimp Salad Recipe

Ingredients

200g of shrimp (already peeled and raw)

1 teaspoon of smoked garlic

Juice of 1 lemon

½ chopped chili pepper

Salt to taste

20 ml olive oil

1 pineapple, cut in half and cubed

1 seedless cucumber, cut into half-moons (scored with a zester)

½ red pepper, chopped

1 small red onion, cut into very thin half-moons

30g coriander, roughly chopped

Salad dressing:

Juice of half a lime

60ml olive oil

2 tablespoons honey

1 tablespoon cider vinegar

Salt and pepper to taste

200g lamb's lettuce

Preparation

1. Start by marinating the prawns: place 200g of prawns in a bowl, 1 teaspoon of smoked garlic. Pour the juice of 1 lemon over them, add ½ chopped chilli pepper, seeded and salt to taste. Set aside for a few minutes. 2. For the salad, cut the pineapple into triangles, add 1 seedless cucumber cut into half-moons, ½ chopped red pepper, 1 small red onion cut into very thin half-moons, 30g of coarsely chopped coriander.

3. In another bowl, prepare the salad dressing: in a jar with a lid, add the juice of half a lime, 1 tablespoon of cider vinegar, 2 tablespoons of honey, salt and pepper to taste, 60ml of olive oil and 2 cut pineapple triangles. Close the jar and shake well until all the ingredients are emulsified.

4. Pour the salad dressing into the mixture, stir and set aside.

5. Place a frying pan on the heat with 20ml of olive oil. When the oil is hot, fry the prawns until they turn orange. Finally, pour in the marinade sauce. Do not cook for more than 5 minutes or they will be overcooked. 6. Plate the salad: make a bed of lamb's lettuce, followed by the salad, the shrimp and drizzle with a little of the sauce from the pan.