Shrimp on Cucumber-Orange Salad

Ingredients

• 300 g oranges (3 oranges)
• 350 g cucumber (1 piece)
• 2 small romaine lettuce heads
• 3 stalks tarragon
• 1 Lime
• Salt
• Pepper
• 4 tbsp olive oil
• 500 g large shrimp (pre‑cooked)
• 2 tsp coriander seeds
• black peppercorns

Instructions

1. 1.

   Peel two oranges so that the skin and all white pith are removed. Slice the orange into rounds. Cut the remaining orange in half and squeeze out the juice.

2. 2.

   Peel the cucumber, cut it lengthwise in half, use a spoon to remove the seeds and slice very thinly.

3. 3.

   Wash the romaine lettuce heads, dry them, and cut into bite‑sized pieces.

4. 4.

   Wash the tarragon, shake it dry, pluck the leaves and roughly chop. Add to a bowl with the salad, cucumber and orange slices.

5. 5.

   Halve the lime and squeeze out the juice. Mix 1 tbsp lime juice, 3 tbsp orange juice, a pinch of salt and pepper, then whisk in the olive oil.

6. 6.

   Make shallow cuts along the length of each shrimp. Remove the black digestive tracts, rinse briefly and pat dry.

7. 7.

   Crush coriander and pepper in a mortar or pulse briefly in a food processor. Sprinkle over the shrimp.

8. 8.

   Grill the shrimp on a hot grill or in a grill pan for about 45 seconds per side. Lightly season with salt afterwards.

9. 9.

   Toss the sauce into the salad, arrange the shrimp on top and serve immediately.