Pan‑fried Shrimp on Fruity Arugula Salad

Ingredients

• 100 g Arugula
• Salt
• Pepper (freshly ground)
• 0.5 tsp mustard
• 1 pinch sugar
• 1 tbsp vinegar
• 1 tbsp Olive Oil
• 1 small papaya
• 6 shrimp
• 2 Garlic cloves
• 1 tbsp finely chopped parsley
• 1 red chili pepper
• 1 piece zucchini
• 0.125 l olive oil
• 1 lemon (juiced)

Instructions

1. 1.

   Wash the shrimp. Wash the chili, slit it lengthwise, deseed and dice finely. Peel and mince the garlic, then mix with lemon juice, chili, and olive oil. Pour over the shrimp and let marinate for 30 minutes; then fry the shrimp in a pan for about 3 minutes per side, finish by sprinkling parsley, and set aside.

2. 2.

   Clean, rinse, dry, and roughly tear the arugula.

3. 3.

   Wash the zucchini and slice it thinly.

4. 4.

   Peel, halve, deseed, and dice the papaya.

5. 5.

   Whisk mustard, salt, sugar, pepper, and vinegar; fold in the oil, then toss with arugula and zucchini.

6. 6.

   Plate the salad on bowls or plates, topping with papaya cubes and the shrimp.