Salad of spring vegetables with shrimps
| Ingredients for 4 persons – 1 kilo of raw shrimp, peeled and cleaned – 3 tablespoons of olive oil – 1 teaspoon of paprika powder – 2 cloves of garlic, finely chopped – Celtic sea salt and freshly ground pepper, to taste – 4 slices of bacon – 1/2 green cabbage, in thin strips – 1 carrot, grated – 1 stalk of celery, finely chopped – handful of radishes, in thin slices – 1 onion, finely chopped – 1/2 bunch of flat parsley, finely chopped |
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Preperation method
1. Mix the shrimp with the olive oil, paprika, garlic and salt and pepper in a bowl and leave to marinate in the refrigerator for 2 hours.
2. Heat a frying pan with non-stick coating over medium heat and fry the bacon until crispy.
3. Remove from the pan, allow to cool down and chop into small pieces.
4. Then fry the shrimps in the residual cooking fat (possibly supplement with a tablespoon of coconut oil), until they are pink and opaque. Remove from heat and allow to cool.
5. Make the salad by mixing the cabbage, carrot, celery, radishes, onion and parsley in a large bowl. Then add the shrimp and mix again.
6. Spread the salad over 4 plates and sprinkle with the pieces of bacon.