Description
A lot of shrimp just because the company is not roasted, comes out painfully expensive. And like seafood. Here is what is going on, and it turned out amazing, and that perhaps repeat more than once. Marinated, then roasted with lemon shrimp turned out delicious. And the salad bright and almost festive. Sorry, that is not outdoors.
Ingredients
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Shrimp
15 piece
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Seasoning
1 tsp
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Lemon
1 piece
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Lemon juice
2 Tbsp
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Olive oil
5 Tbsp
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Dill
1 coup
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Garlic
1 tooth
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Baguette
5 slice
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Lettuce
0.5 plug
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Tomato
2 piece
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Salt
-
Black pepper
Cooking
Shrimp defrosted, remove the dark intestinal vein
Lay out shrimp in the package attached to the set for marinating fish grill FORESTER, add 1 tsp. of seasoning
In the package, add 1 tbsp lemon juice and 1 tbsp olive oil, mix well. Package close to the buckle, put into the refrigerator for 1 hour.
Preheat a grill pan. Lemon cut into thin slices. Spread into the pan of shrimp and pitchers of lemon. Fry the shrimp for 2-3 minutes, lemon for 3-4 minutes, until small zegarelli. Allow to cool.
To prepare green garlic butter. In a mortar grind into a paste crushed garlic salt and melkorublenoy greens (dill or parsley, or both), pour 1 tbsp lemon juice and a thin stream pour in the olive oil, enough to get the consistency of thick yogurt.
Baguette, I have a home-baked bread, cut into slices.
Each slice grease green oil and fry in a pan-grill on both sides.
Iceberg lettuce to break it, tomatoes cut arbitrarily, but not finely, add shrimp with roasted lemons, season with remaining herb butter, season with freshly ground black pepper, if needed add salt. Mix well.
Serve the salad with hot crostini.
Bon appetit!!!
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