Shrimp With a Light Cool Salad

1. 1

   chop the onion and the Charlot put up into a bowl finnly dice the 5 tomatoes add to bowl then add the 300g of rocket.

2. 2

   drizzle the bowl with 50-85 ml of olive oil depending on your taste and drizzle 50-75 ml of balsamic vinegar into the bowl and then lightly toss it.

3. 3

   put 40 ml of olive oil into a non-stick pan and heat till the oil is sizzling then add the 400 g of peeled shrimp and only cook till sealed.

* Per serving · 4 servings · Values may vary.

No additional tips available.