Seafood and vegetables make a tasty, healthy combination – try them out by preparing a light shrimp salad.
Ingredients
- Shrimp – 24 pieces
- Bay leaves – 3 pieces
- Garlic cloves – 6 pieces
- Fresh thyme – 20 g
- Parsley – 20 g
- Olive oil – 3 tablespoons
- Fresh rosemary – 16 g
- Lime juice – 20 ml
- Dried oregano – 2 pinches
- Fresh ginger – 1 tablespoon
- Salt – a pinch
- Black pepper – a pinch
Eggplant
- Eggplant – 1 piece
- Olive oil – 2 tablespoons
- Salt – a pinch
- Black pepper – a pinch
Salad
- Balsamic vinegar – 2 tablespoons
- Avocado – 1 piece
- Red onion – 2 pieces
- Grapefruit – 2 pieces
- Fresh basil – 24 g
- Black olives – 60 g
- Olive oil – 6 tablespoons
- Arugula – 100 g
- Salt – a pinch
- Green onion – 24 g
- Black pepper – a pinch
Preparation
Place cleaned shrimp in a bowl, add chopped garlic cloves previously mashed with salt. Remove the needles from 2 sprigs of rosemary and place them on a cutting board with a few sprigs of fresh thyme. Finely chop the herbs on the board and add to the shrimp. Then add dried oregano, crushed bay leaves, and grated ginger. Season with lime juice, olive oil, freshly ground black pepper, and salt, then add chopped parsley. Mix all the ingredients, cover with plastic wrap, and refrigerate for about 20 minutes.
Trim the ends of the eggplant, cut it in half lengthwise, and then into 24 thin slices. Place the eggplant pieces in a bowl, marinate them in a small amount of olive oil, season with salt and pepper.
Dampen a piece of paper towel with olive oil and grease the grill grate. Grill the eggplant slices directly on the heated grate, for a maximum of 30-60 seconds on each side. Transfer the grilled eggplant slices to a plate. Wrap marinated shrimp in grilled eggplant slices, then thread them onto skewers (6 rolls per skewer). Grill for about 3 minutes on each side. Then cover the grill with a lid and grill for an additional 5-6 minutes.
Pour balsamic vinegar and olive oil into a small bowl. Season with salt and pepper. Mix well. Set aside the prepared vinaigrette.
Arrange arugula on a plate, then place grapefruit fillets, chopped olives, slices of red onion, and avocado slices on top. Finally, add torn basil leaves to the salad. Just before serving, drizzle the vinaigrette over the salad. Place the shrimp skewer on the salad. Garnish with chopped green onions.
