Summary

Ingredients

• 12 shrimp (s), frozen, without head and shell
• 1 romaine lettuce (only the inner leaves - process the rest otherwise)
• 2 cloves garlic)
• 2 teaspoons honey, more liquid
• 4 tablespoon apple juice
• 2 tablespoon vinegar (sherry)
• salt
• Pepper, whiter from the mill
• 4 tablespoon olive oil
• 12 cherry tomato (s)
• 1 sprig rosemary

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Instructions

1. Thaw the frozen shrimp in a colander, rinse and drain. Make an incision on the back and remove the bowel (if necessary).
2. Peel the garlic cloves. Finely chop one, thinly slice the other.
3. Wash the tomatoes, pat dry and cut in half. Clean the lettuce, wash it, shake it dry and tear it into bite-sized pieces.
4. Beat the chopped garlic, honey, apple juice, vinegar, salt, pepper and 2-3 tablespoons of olive oil with the milk frother until a creamy emulsion is formed.
5. Wash, pluck and chop the rosemary.
6. Arrange the romaine lettuce on plates.
7. Fry the tomatoes and rosemary in 1 tablespoon of olive oil for about 5 minutes, add the prawns and garlic slices and fry lightly.
8. Arrange everything on the romaine lettuce and drizzle with the dressing.
9. With baguette, white bread slices or ciabatta.