Vegetable Salad with Giant Shrimp

Ingredients

• 400 g pre-cooked giant shrimp
• 2 limes (juice)
• 1 Garlic clove
• 10 g fresh ginger
• 6 tbsp Olive oil
• 3 ripe avocados
• 2 yellow bell peppers
• 250 g canned white beans
• 250 g Cherry Tomatoes
• 2 red onions
• Salt
• pepper (ground)
• 3 tbsp fresh basil

Instructions

1. 1.

   Marinate the shrimp in lime juice. Peel and crush the garlic clove, then add it to the mixture. Grate the fresh ginger finely on a small kitchen grater and add it. Add 2 tbsp olive oil, stir well, cover and refrigerate for about 1 hour.

2. 2.

   For the salad, halve the avocados, remove the pit and flesh, then mash the flesh. Wash the bell peppers, halve them, remove seeds and membranes, and dice finely. Drain the white beans. Wash and halve the cherry tomatoes. Peel, halve, and slice the onions into rings.

3. 3.

   Remove the shrimp from the marination, heat 2 tbsp olive oil in a non-stick pan and sear the shrimp portions for about 2 minutes on each side. Then add all shrimp back together with the remaining marinade and let them soak for 1 minute.

4. 4.

   Wash the basil and cut it into strips.

5. 5.

   Combine the shrimp with the salad, season with salt and pepper, add 2 tbsp olive oil, and finish with lime juice. Divide among four bowls and garnish with basil strips before serving.