Tomato Salad with Shrimps And

2 pcs lemons, the juice of which 2 tbsp. tbsp. tbsp. garlic oil, for frying 1 tsp. tsp. pepper, black fish from the mill.

This time a leaf salad of simple simplicity. What counts here is freshness and purity of flavor and richness of aroma through the seasoning power of herbs and other ingredients Remove the stems from the tomatoes, cut them slightly and blanch them briefly in boiling hot water. Rinse immediately and remove the skin. Cut the tomatoes into slices and scoop out one per person.

Remove the shell from the shrimps, gut them, season with the juice of one lemon, salt and pepper, fry them briefly in garlic oil and then cool them.

Roast the pine nuts in a frying pan without fat. Remove the skin from the garlic and slice it very thinly.

Now arrange the tomato slices all around on plates, place the hollowed out tomatoes filled with shrimps in the middle.

Season the tomatoes with salt, pepper and garlic and sprinkle with lemon juice and olive oil. Finally, sprinkle with basil leaves and pine nuts.

Paradeiser

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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