This salad combines grilled shrimp with arugula, orange, and olive oil. Light and refreshing, it makes a small-plate appetizer for a gathering. The savory shrimp and the orange’s sweet-tart balance make it a popular choice at the table.
Toss the shrimp with salt and cook them on a hot grill until opaque and cooked through on both sides. Transfer them to a plate right away.
Arrange the arugula and orange slices on a large plate, then top with the warm shrimp.
Mix the olive oil and lemon juice, drizzle the dressing over the salad, and serve immediately.
Remove the shells and the vein along the backs of the shrimp before grilling, or the salad may have a bitter taste. Contains shellfish (shrimp).
Portakalın ekşiliği karidesle tam kıvamında dengelenmiş, kalabalık sofrada tabak baştan sona tertemiz döndü.
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