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Rick Falsetta
Cool shrimp cocktail
A tasty Dutch recipe. The lunch contains the following ingredients: fish, giant prawns ((raw), peeled and intestinal tract removed and tail left), olive oil, baby romainesla (or 1/2 head of Romain lettuce), avocado, cherry tomatoes, cucumber, spring onions, basil (leaves picked) (keep some small leaves behind)), Greek yoghurt (0% fat), ketchup, Worcestershire sauce (or white wine vinegar), lemon, extra virgin olive oil and paprika powder (mild).
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Ingredients
Directions
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Drizzle the shrimp with a little olive oil and sprinkle with salt and pepper.
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On a large chopping board, chop the lettuce, avocado, tomatoes, cucumber, spring onions and the basil and mix everything together until you have a reasonably finely chopped salad.
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Spoon the yoghurt on one side of the cutting board and scoop the ketchup, drizzle with some sauce or wine vinegar, the juice of a 1/2 lemon, some extra virgin olive oil and pepper, salt and paprika. Mix everything together with a spoon.
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Grill the prawns over a medium heat in a grill pan for a few minutes or until they turn pink. Turn them over and squeeze the remaining lemon juice. Keep turning the shrimps and grill them until they are sweet, deliciously sticky and cooked.
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Divide the salad over 4 glasses, drizzle with the sauce and spread the shrimp over it. Sprinkle with the reserved leaves basil and serve if you feel like roasted bread.
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Nutrition
245Calories
Sodium11% DV270mg
Fat32% DV21g
Protein12% DV6g
Carbs2% DV6g
Fiber8% DV2g
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