EN
48
Recipe
Serves 4
450 g shrimp
2 tsp soy sauce
2 garlic cloves
1 tsp freshly ground pepper
1 tsp mustard
500 g baby spinach
150 g cocktail tomatoes
1 small red onion, thinly sliced
60 g blue cheese, crumbled
60 g walnuts, roasted and chopped
1 ripe Williams pear, diced
Coarse salt and freshly ground pepper to taste
Vinaigrette of your choice
1. Arrange the shrimp on a plate.
2. In a small bowl, combine the soy sauce, garlic, pepper and mustard.
3. Spread this mixture over the shrimp and let the shrimp soak in this marinade for 15 minutes.
4.
5. Set the timer to 3 minutes and remove the shrimp as soon as it turns pink.
6. Let the shrimp cool down for 5 minutes.
7. Mix the remaining ingredients in a large bowl.
8. Garnish the salad with shrimp and serve.
