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Wash tomatoes, remove stalk and seeds and chop into
small pieces. Wash leeks and cut into rings. Wash lettuce and cut into
strips.
Season shrimps with salt and pepper.
Mix well 2 tbsp. olive oil with balsamic vinegar and thyme, season with
salt and pepper.
Heat 2 tbsp. olive oil and sauté the leek with half of the garlic for 2
minutes. Then marinade diced tomatoes and iceberg lettuce.
Heat 1 tbsp. olive oil in a pan and fry the second half of the garlic,
add the prawns and fry all around 2 minutes.
Arrange salad on serving plates and top with the shrimps. |
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