Description
I offer a shrimp salad based on the lettuce British chef Jamie Oliver. I try to avoid exaggerated accolades about the recipes that spread, but this recipe is an exception. I assure you, if you don't try to simplify the recipe, you get a really great result. I recommend to lovers of shrimp and not only.
Ingredients
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Lettuce
1 plug
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Shrimp
300 g
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Arugula
2 handful
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Avocado
1 piece
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Lemon
0.5 piece
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Mayonnaise
4 Tbsp
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Ketchup
2 Tbsp
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Balsamic
1 tsp
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Brandy
1 Tbsp
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Lemon juice
-
Bread
2 slice
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Salt
-
Black pepper
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Olive oil
Cooking
In the picture is the products for the sauce and lemon slices which will serve as decoration.
And this "salad" part of the products.
Shrimp. I'm sorry, but the main component remains in the side, I had to photograph separately.
For the sauce mix the mayonnaise, ketchup, balsamic vinegar, brandy and a little lemon juice. The amount of lemon juice depends on your taste. The sauce is a delicate pink color.
Set aside four of the lettuce, the rest of the ditch with your hands into large pieces, mixed with arugula. Drizzled with olive oil, and salt percu.
Next, prepare the croutons. Two slices of white loaf dried in the microwave, under the grill, then break into pieces and grind in a blender in large crumbs.
Shrimp fry in olive oil until light blush.
Avocado peel, remove the seeds, cut into thin slices and lemon juice is poured over.
On a dish lay out lettuce leaves, top with slices of avocado, on top - most of the shrimp.
Then, to shrimp - prepared salad leaves, randomly lay the remaining shrimp, rolled slices of lemon. Pour sauce on top.
In a pan heat a couple of tablespoons of olive oil and fry the crumbs until Golden brown, until they become crispy. If necessary, the chips can offload on a paper towel to absorb the excess oil, but it is not required.
Sprinkle the salad with bread crumbs and serve immediately. The remaining sauce and bread crumbs served separately so that you can add individually.
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