Shrimp appetizer
This dish is so easy to make and yet it presents itself well.
2 cups fresh or frozen shrimp
1 cup frozen or canned corn
3 Tbsp. finely chopped arugula
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
pinch of pepper
salt to taste
4 large lettuce leaves
1. Cook the shrimps until they turn pink or if they are frozen warm them up, then set them aside.
2. In a large bowl add the shrimps, the corn and the arugula.
3. In a small bowl mix quickly with a fork the oil, the lemon juice, salt and pepper.
4. Add the oil mixture to the shrimp salad and combine well.
5. Refrigerate for at least one hour.
6. Place the lettuce leaves on plates, one leaf per plate, scoop on it 1/4 of the shrimp.
7. Serve immediately.
You can serve it as an appetizer or also as a second course.
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