Seafood and vegetables make for a tasty, healthy combination – try them out by preparing a light shrimp salad.
Ingredients
Garlic Shrimp:
- Shrimp – 24 pieces
- Bay leaf – 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 – 1 pinch
- Black pepper – 1 pinch
Eggplant:
- Eggplant – 1 piece
- Olive oil – 2 tablespoons
- Salt – 1 pinch
- Black pepper – 1 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 – 1 pinch
- Chives – 24 g
- Black pepper – 1 pinch
Preparation
Garlic Shrimp: Place cleaned shrimp in a bowl, add chopped garlic cloves previously mashed with salt. Remove the needles from 2 rosemary branches, place them on a cutting board along with several sprigs of fresh thyme. Chop the herbs on the board and add them to the shrimp. Then add dried oregano, crushed bay leaves, grated ginger, 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.
Eggplant: Cut off the ends of the eggplant, cut it in half lengthwise, and then into 24 thin slices. Transfer the eggplant pieces to a bowl, marinate them in a small amount of olive oil, season with salt and pepper.
Moisten a paper towel with olive oil and grease the grill grate. Grill the eggplant slices directly on the heated grill, for a maximum of 30-60 seconds on each side. Transfer the grilled eggplant slices to a plate.
Wrap the 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 and continue grilling for another 5-6 minutes.
Salad: Pour balsamic vinegar and olive oil into a small bowl. Season with salt and pepper. Mix well. Set aside the vinaigrette dressing.
How to Serve: Arrange arugula on a plate, then place grapefruit fillets, sliced olives, red onion rings, and avocado slices on top. Finally, add torn basil leaves to the salad. Just before serving, drizzle the salad with the vinaigrette dressing. Place the shrimp skewers on top of the salad. Sprinkle with chopped chives before serving.
