Summary
| Prep Time | 20 mins |
| Cook Time | 5 mins |
| Total Time | 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 200 g rocket, up to 250
- 300 g strawberries
- 200 g shrimp, approx. 4 pieces per person
- 50 g parmesan, freshly rated
- 10 basil leaves
- 50 g pine nuts
- 3 tablespoon balsamic vinegar, white
- 3 tablespoon balsamic vinegar, dark
- 3 tablespoon olive oil
- some honey
- 2 tablespoon orange juice
- Salt from the mill
- pepper from the grinder
- Red pepper from the mill
- some oil for frying
Print Recipe
Pin Recipe Instructions
- Wash, clean and quarter the strawberries. Clean the rocket and spin dry. Roughly cut the basil leaves. Slice the parmesan thinly. Toast the pine nuts in a pan without fat until light brown.
- Fry the shrimp in a little oil. Mix together the balsamic vinegar, honey, orange juice and olive oil with salt and pepper.
- Place the rocket, basil and strawberries on a plate and carefully pour the vinaigrette over it. Place the shrimp on top and sprinkle with parmesan and pine nuts.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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