Grilled shrimp meets rocket, orange and olive oil in this light, refreshing salad, often served as a meze plate at large gatherings. The savoury shrimp balances the sweet-tart orange for a dish that tends to disappear first from the table.
Toss the shrimp with salt and grill on a hot pan until pink on both sides, then remove immediately.
Spread the rocket and orange segments on a wide platter, then arrange the cooled shrimp on top.
Whisk the olive oil and lemon juice together, drizzle over the salad, and serve right away.
Always devein and shell the shrimp before grilling, otherwise the salad picks up a bitter aftertaste. Allergens: contains shellfish (shrimp).
Do not grill the shrimp for more than 2 minutes; overcooking turns it rubbery and ruins the salad's texture. If you cannot find orange, grapefruit gives a similarly balanced sweet-tart note.
Admin DadaGastro · verified in test kitchenPortakalın ekşiliği karidesle tam kıvamında dengelenmiş, kalabalık sofrada tabak baştan sona tertemiz döndü.
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