Shrimp Salad with Sugar Snap Peas and Melon

Ingredients

• 2 tbsp pine nuts
• 1 tbsp Olive Oil
• 400 g shrimp (raw, shell removed)
• 200 g Sugar snap peas
• Salt
• 150 g cherry tomatoes
• 200 g Charentais melon flesh
• 2 tbsp light balsamic vinegar
• 2 tbsp oil
• Pepper

Instructions

1. 1.

   Dry roast the pine nuts in a pan. Transfer to a plate.

2. 2.

   Heat olive oil in the pan. Sauté the shrimp 1-2 minutes. Place on a plate and let cool.

3. 3.

   Clean and rinse the sugar snap peas. Blanch in boiling salted water for 1 minute. Drain, shock with cold water, and drain again. Rinse cherry tomatoes and halve them. Cut melon into pieces.

4. 4.

   Whisk vinegar, a pinch of salt, pepper, and oil. Toss the sugar snap peas, tomatoes, and shrimp with the dressing. Gently fold in the melon and sprinkle with pine nuts before serving.