Shrimp, Chickpea, and Mint Salad

1. 1

   Heat the oil in a saute pan and add the shrimp.

2. 2

   Stir-fry for 4 to 6 minutes until they change color and are cooked through.

3. 3

   Tip into a colander placed over a bowl to catch the juices and leave until cold.

4. 4

   When cold, peel the shrimp, put them in a bowl, and add the chickpeas.

5. 5

   Pour the collected juice from the shrimp into a small saucepan and add the garlic and chile.

6. 6

   Bring to a boil and boil for 1 minute.

7. 7

   Remove the pan from the heat and add lemon juice, salt, and pepper to taste.

8. 8

   Pour the chile dressing over the shrimp and chickpeas and let cool.

9. 9

   Cover and chill in the refrigerator for at least 30 minutes to develop the flavors.

10. 10

    To serve, gently stir the mint leaves into the salad, then pile into 4 serving bowls.

11. 11

    Serve immediately, while the mint is still perky.

* Per serving · 4 servings · Values may vary.

No additional tips available.