Grilled shrimp with basil oil

Name: grilled shrimp with basil oil
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 1 tray fresh basil 15 g; 1 lime cleaned up; teaspoon chili flakes; sea salt rough; 10 ml extra virgin olive oil; 2 fennel tubers cleaned up; 1 bag arugula lettuce, 75 g; 1 bag giant shrimp (500 g, freezer), thawed

A tasty Italian recipe. The starter contains the following ingredients: fish, fresh basil (15 g), lime (cleaned), chilli flakes, sea salt (coarse), extra virgin olive oil, fennel tubers (cleaned), arugula (lettuce, 75 g), king prawns (500 g , frozen) and thawed).

Ingredients

Kitchen Stuff

mortar
paper towel
grill pan

Directions

Remove the leaves from the basil.
Grate 1 teaspoon of the green skin of the lime.
Mash the basil leaves in the mortar with the chilli flakes and sea salt to taste, or finely grind in the mini-mixing bowl of the food processor.
Add 8 tablespoons of olive oil and the lime zest.
Cut the fennel tubers into very thin slices and scoop them with half of the basil oil and rocket.
Pour the rest of the basil oil in 4 glasses.
Heat the grill pan until it is hot.
Dab the shrimps dry with kitchen paper and brush thinly with the rest of the olive oil.
Grill the prawns in 2-3 servings of pretty pink and brown stripes.
Hang them over the edges of the slides.
Peel the prawns at the table and dip them in the basil oil.
Serve with the fennel salad.
Tasty with crostini..