Shrimps Fried on Rosemary Sprigs

Rosemary marinade, im-turkey and pepper, together with soy sauce and lemon, gives shrimp an unusually delicious canny taste. Serve baked cherry tomatoes as a side dish with shrimps.

Ingredients

• 50 ml soy sauce
• 8 cherry tomatoes
• 12 boiled tiger prawns
• 0.5 pod of red hot pepper
• 4 sprigs of rosemary
• honey
• 2 tsp lemon juice
• 1 cm ginger root

Directions

1. Wash and dry the rosemary. Remove the leaves from the branches, leaving only 2-3 cm on top.
2. Wash hot peppers, cut in half, remove the core. Rinse the peppers with cold water, cut into half rings thinly. Peel the ginger, grate on a coarse grater. Place the pepper, ginger and rosemary leaves in a wide bowl. Add soy sauce, lemon juice and honey. To stir thoroughly.
3. Put the shrimps in a bowl, shake so that they are covered with marinade on all sides. Cover the bowl with cling film. Marinate in a warm place for 1 hour, shaking the bowl from time to time.
4. Remove the shrimp from the marinade; keep the marinade. String 3 shrimps on each rosemary sprig, piercing them along the groove on the back.
5. Wash the tomatoes and place in a heat-resistant container. Add the saved marinade. Place in an oven preheated to 200 ° C for 5 minutes.
6. Heat the vegetable oil in a frying pan, fry the shrimps in it, for 1.5 minutes. from each side. Transfer first to paper napkins to glass the oil, then to a dish. Place the baked tomatoes on the same dish.