Gazpacho Style Shrimp Salad

Methods

• Cut red capsicum into wedges and transfer into a mixing bowl. Add shrimps, salt, crushed black peppercorns and 2 tbsps olive oil and mix well. Skew the shrimps and capsicum wedges onto toothpicks.
• Heat the remaining olive oil in a non-stick pan, keep the toothpicks in it and saute on medium heat for 4-5 minutes.
• Chop cucumber and onion and transfer into another bowl. Cut yellow capsicum into thin strips and put into this bowl.
• Add white wine to the pan with marinated shrimps and toss well.
• Chop lettuce leaves and halve the cherry tomatoes and add to the bowl with cucumber mixture.
• Add the sauteed shrimps and red capsicums, crushed black peppercorns, salt and balsamic vinegar and mix well.
• Arrange the salad on a serving platter and serve.