A very simple and widely popular light salad with various variations.
- 500 g shrimp
- a bunch of arugula
- 2-3 cherry tomatoes or small tomatoes
- Parmesan cheese
- olive oil
- balsamic vinegar
- 2 garlic cloves and half a chili pepper
- sea salt
Peel and slice the garlic and chili pepper, then sauté them in olive oil. Remove the garlic and chili, and use the infused oil to quickly fry the shrimp for no more than a minute to keep them tender.
In a bowl, place the washed arugula, top it with the sautéed shrimp, and season with salt. Cut the tomatoes into halves or quarters.
Grate the Parmesan over the salad and drizzle with balsamic vinegar. For extra flavor, you can dress it with the spicy olive oil used for frying the shrimp or regular olive oil.
Peel and slice the garlic and chili pepper, then sauté them in olive oil. Remove the garlic and chili, and use the infused oil to quickly fry the shrimp for no more than a minute to keep them tender.
In a bowl, place the washed arugula, top it with the sautéed shrimp, and season with salt. Cut the tomatoes into halves or quarters.
Grate the Parmesan over the salad and drizzle with balsamic vinegar. For extra flavor, you can dress it with the spicy olive oil used for frying the shrimp or regular olive oil.
