Shrimp Egg Salad

Ingredients

• 2 Eggs
• 300 g large shrimp (headless)
• 1 tbsp plant oil
• 1 bunch spring onions
• 2 tbsp white wine vinegar
• 4 tbsp grape seed oil
• Salt
• ground pepper
• dill sprigs for garnish

Instructions

1. 1.

   Hard boil the eggs for 10 minutes, cool, peel and slice into rounds.

2. 2.

   Separate shrimp tails from shells. Make a shallow cut along the back with a sharp knife to remove the vein. Sauté the shrimp in hot plant oil for 5 minutes until cooked through. Let cool and slice into rounds.

3. 3.

   Wash, trim, and thinly slice spring onions diagonally.

4. 4.

   Whisk vinegar, grape seed oil, salt, and pepper together to make a dressing; taste and adjust.

5. 5.

   Toss shrimp and spring onions with the dressing and let sit for 10 minutes. Add egg slices to the salad. Sprinkle dill on top before serving.