Place the shrimp in a bowl with the balsamic vinegar and lime juice and set them in the fridge for an hour to marinate. Make sure they are well covered or turn them every once in a while.
Shrimp skewers with salad
- 20 medium-sized peeled shrimp
- A splash of Borges balsamic vinegar
- ½ lime
- 2 cloves of garlic
- A splash of Borges extra virgin olive oil
- Salt and pepper to taste
- 100 g arugula
- 60 g red bell pepper
- 60 g green bell pepper
- 80 g cooked beets
- 1 tomato
For the vinaigrette
- 80 ml Borges extra virgin olive oil
- 1 tablespoon honey
- Salt and pepper
- 80 g chopped almonds
- A pinch of fresh dill
Step by step
Brown the garlic cloves in a frying pan with a drizzle of extra virgin olive oil. Add a little salt and pepper and remove them when they are done. Cook the shrimp in the garlic oil and then thread them onto four skewers, five on each. Set them aside.
For the salad, mix the arugula, the sliced pepper, the diced beetroot, and the tomato wedges.
Make the vinaigrette by mixing all the ingredients together. Dress the salad with it and divide it onto four plates. Lay a shrimp skewer across each plate.