Fried shrimp and parmesan salad

A light holiday salad with an Italian character.

Ingredients

• Shrimp (peeled) - 150-200 g
• Tomatoes (Mikado) - 200-250 g
• Sweet pepper - 1 pc.
• Pitted olives - 15-20 pcs.
• Arugula - 1 bunch
• Parmesan cheese - 60-80 g
• Sesame seeds - 2-3 tsp
• Vegetable oil - 1.5-2 tbsp. spoons
• Olive oil - 2-3 tbsp spoons
• Salt - 0.5 tsp
• Ground black pepper - 0.25-0.5 tsp
• Lemon juice - 1-2 tbsp. spoons

Directions

1. Boil the shrimps and peel.
2. Heat vegetable oil in a frying pan. Fry the shrimps, stirring occasionally, over medium heat for 5-7 minutes.
3. Squeeze the lemon juice into the shrimp, stir and turn off the pan.
4. Cut sweet peppers into thin strips.
5. Cut the tomatoes into thin slices.
6. Cut the olives into thin rings.
7. Wash and chop arugula.
8. Dry the sesame seeds in a pan until caramelized.
9. Grind the Parmesan. Set aside half to garnish the salad.
10. Mix all ingredients.
11. Add ground black pepper, salt, olive oil. Gently but thoroughly mix the salad with fried shrimps.
12. When serving, sprinkle the remaining Parmesan on the grilled shrimp salad.