Summary

Ingredients

• 500 g lamb`s lettuce
• 800 g shrimp (s)
• 60 ml olive oil
• 20 ml balsamic vinegar
• 4 tablespoon honey
• 100 g pine nuts
• 1 clove garlic
• 1 piece (s) ginger root
• some pepper, white
• 1 small chilli pepper (s)
• some curry powder (Thai)
• possibly Tabasco

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Instructions

1. For the marinade, mix the olive oil with the balsamic vinegar. Chop the garlic, peel and chop the ginger and core and cut the chilli pepper. Add everything with the honey. Mix well with a whisk until the honey is well mixed with the oil. Season to taste with white pepper, Thai curry and possibly a little Tabasco.
2. Wash the prawns (without head, tail, deveined), drain them and soak them in the marinade for a few hours, possibly overnight, preferably in a freezer bag.
3. Sort out the lamb`s lettuce, wash it, then drain it and arrange it on plates with a little olive oil.
4. Fry the marinated prawns in a non-stick pan until they are done, no further seasoning is necessary. Roast the pine nuts in a small coated pan, swirling constantly, carefully, they burn quickly. Place the prawns with the pine nuts on the lamb`s lettuce.