For a lunch of fish you can prepare an appetizer with shrimp, a bit of salad, then carrots and celery, dipped in a creamy mayonnaise.
Preparation is fast and simple, just 10 minutes if you use the ready-peeled and frozen shrimp. You can accompany it with a good fresh, dry white wine, preferably slightly mineral if not a little bubbly.
Print Recipe
SHRIMP SALAD
Instructions
Carefully wash the lettuce (1) under top water and then dry with a centrifuge or a terrine. Place it on the cutting board to cut it into strips (2) to be placed in a small bowl (3) apart.
Then wash (4) the stalk of celery and place it on the cutting board to cut it into small pieces (5). Then open up the can of carrots and cut into slices (6) thin enough.
In the meantime you will have put a pot plenty of salted water to boil. Then add the shrimp (7) for five minutes, to boil them (8). Once cooked, drain (9) and let cool a few minutes.
Now, in a bowl, put the strips of lettuce (10) and then also add the carrots (11) and add the celery (12).
Now put the shrimp cooled on cutting board and started to cut them in two (13) with the knife, and join them (14) to salad. Then pour a little olive oil extra virgin olive oil (15).
Now you just need to combine the mayonnaise (16) and then sprinkle the salad with a little black pepper (17) fresh ground as you like and as last add a little salt (18). Stir well to mix the ingredients and serve as appetizer on a saucer.
