Ingredients:
For salad
- 1 lb (0.5 kg) shrimps (16-20 counts);
- 1 1/2 cups (360 ml) water;
- 3 heads Belgium endive.
For dressing
- 1/2 teaspoon lemon zest;
- 1/2 cup (60 ml) lemon juice;
- 1 teaspoon cane sugar or adjust to taste;
- 1 teaspoon extra virgin olive oil;
- Sea salt.
Recipe:
Serving for 2
For salad
- Devine and clean the shrimps;
- Boil water in a pot over medium high heat;
- Add the shrimps to water for 2 minutes, do not over cook the shrimps;
- Take the shrimps out, set aside to cool;
- Peel shrimps and split from the back lengthwide;
- Clean endive and cut to thin slices;
- Spin the water from the endive;
- Lay on the bottom of a plate;
- Top with the half split shrimps;
- Add dressing and serve chill.
For dressing
- Mix lemon zest, lemon juice and cane sugar well until sugar dissolves;
- Add extra virgin olive oil;
- Add sea salt for taste.