Pan‑fried Shrimp on Field Salad and Chicory

Ingredients

• 1 chicory
• 100 g Field salad
• 1 Shallot
• 2 tbsp wine vinegar
• Salt
• freshly ground pepper
• 1 tsp Mustard
• 4 tbsp oil
• 1 Garlic clove
• 1 chili pepper
• 16 large shrimp

Instructions

1. 1.

   Clean and wash the chicory and field salad, removing the bitter tip from the chicory. Separate the individual leaves of the chicory and arrange them with the field salad on four plates.

2. 2.

   Peel and finely dice the shallot; mix it with vinegar, salt, pepper, and 2 tbsp oil to create a dressing. Drizzle the dressing over the salad leaves.

3. 3.

   Peel and finely dice the garlic. Halve the chili pepper and remove the seeds.

4. 4.

   Rinse the shrimp, remove the vein, and pat dry. Heat the remaining oil in a pan. Cook the shrimp with the garlic and chilies, turning for 3 minutes.

5. 5.

   Season with salt and pepper and serve the shrimp on top of the salad plates.