Shrimp Salad

Ingredients

• 2 Tomatoes
• 2 red bell peppers
• 2 shallots
• 150 g celery stalks
• 600 g cooked shrimp (pre‑cooked)
• 4 Tbsp sunflower oil
• 2 tbsp white wine vinegar
• 2 tbsp lemon juice
• Salt
• Cayenne pepper
• 1 tbsp chopped coriander leaves

Instructions

1. 1.

   Heat the tomatoes briefly, cool, peel, quarter and remove seeds. Dice finely. Wash the bell peppers, halve, seed and dice similarly. Peel and finely chop the shallots. Wash, trim and slice the celery stalks thinly.

2. 2.

   Combine all vegetables with the drained shrimp. Toss with sunflower oil, white wine vinegar, lemon juice, salt, cayenne pepper and sprinkle chopped coriander before serving.