I am always on the lookout for my next perfect recipe. To me, a perfect recipe fulfills the following five criteria: quick, uncomplicated, healthy, tasty and pretty to look at. So when I saw this simple shrimp salad recipe, in what I affectionately refer to as my German food porn (otherwise known as the beautifully illustrated and slobber-inducing Lust auf Genuss magazine), it was love at first sight. I have made this dish a number of times and it always stuns me how effortless and yet immensely satisfying it is.
4 tiger prawns
1 bunch arugula or frisée salad
1 ripe avocado
10 cherry tomatoes
3 Tbs butter
3 Tbs lemon juice
5 Tbs canola oil
1/2 tsp honey mustard
1/2 tsp honey
Mix lemon juice, oil, salt, pepper, honey and honey mustard in a shallow bowl. Peel and slice avocado and marinate in the above concoction. Devein the prawns (leaving the shell on), pierce them lengthwise with a wooden skewer and season with salt and pepper. Melt the butter in a large frying pan till slightly foaming and put in the prawns. Cover with a lid and fry for about 3-4 minutes on each side, then take out and pat with a paper towel to absorb the fat. Arrange the salad and the halved cherry tomatoes on a plate, together with sliced avocado and a peeled prawn (you can leave the tail on for easier grabbing or take it off, depending on your preference and aesthetic). Sprinkle the plate with the remaining honey-lemon marinade and chopped chives.
Servings: 4 (about 330 kcal/serving)
Adapted from: Lust auf Genuss (1/2010)