Christmas salad with chili shrimp

Preheat the oven to 220 ° C.

Cut the garlic, the semi-dried tomatoes and the fresh dill finely. Remove the crusts from the bread.

Pel the shrimp. Heat the oil in a frying pan and brown the shrimp in 2 minutes.

Put half of the garlic through it and place the shrimps on a baking sheet covered with parchment paper.

Grind the bread with the pepper sauce and dill finely in the food processor. Add the rest of the garlic and possibly salt.

Divide the bread crumbs over the shrimp. Fry the shrimp in the oven in about 15 minutes until golden brown and crispy.

Divide the arugula with the tomatoes and a little oil from the pot over the plates. Put the shrimps on it.