Spicy Shrimp

Ingredients

• 240 g shrimp (headless and shell removed, 6 shrimp)
• 0.5 lime
• 1 tsp Honey
• 0.5 tsp sesame oil
• 5 dashes Tabasco (more to taste)
• 15 g macadamia nuts (3 nuts)
• 400 g bell peppers (1 red, 1 yellow, 2 peppers)
• 100 g sorrel (0.5 bunch)
• 2 Spring Onions
• 2 pink grapefruits
• 3 tbsp Rapeseed oil
• Salt
• Pepper

Instructions

1. 1.

   Score the shrimp along the back and remove the intestines. Wash and pat dry. Squeeze lime juice. Mix honey, 1 tsp lime juice, sesame oil, and Tabasco. Toss shrimp in mixture and marinate covered in refrigerator for 2 hours.

2. 2.

   Meanwhile roast macadamia nuts in a dry pan until golden brown, transfer to a plate and cool. Quarter bell peppers, deseed, wash, and place skin side up on a baking sheet.

3. 3.

   Roast under the preheated grill until the skin turns black and blistering.

4. 4.

   Place bell peppers in a bowl, cover with a plate and let cool for 10 minutes. Then peel the peppers and cut them lengthwise into halves.

5. 5.

   Rinse sorrel cold, shake dry, and slice into very thin strips. Trim spring onions and slice into fine rings.

6. 6.

   Peel grapefruits with a knife so that all white skin is removed, then slice into thin rounds.

7. 7.

   Place grapefruit slices in a bowl. Add 2 tbsp rapeseed oil, mix well, and season with salt and pepper.

8. 8.

   Arrange grapefruit slices and vegetables decoratively on plates.

9. 9.

   Coarsely chop macadamia nuts and sprinkle over the salad.

10. 10.

    Heat remaining oil in a pan. Remove shrimp from the marinate and pat dry with paper towels. Cook shrimp over high heat, turning, for 3-4 minutes. Place on plates and serve immediately.