Carpaccio with grilled shrimps

Peel the shrimps and remove the intestinal tract. Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Put 50 ml of oil in a measuring cup and add the pepper and cloves of garlic. Puree with the hand blender. Add salt to taste. Mix through the shrimp and leave to marinate for at least 1 hour.

Grate the yellow skin of the lemon and squeeze out the fruit. Beat the grater and juice with the rest of the oil into a dressing and season with salt and pepper.

Heat the grill pan and grill the shrimp 5 min. Divide the carpaccio over 8 plates or a bowl and place the arugula on top. Divide the shrimp over it and sprinkle with the dressing.