Light Shrimp Salad

A quick-to-prepare shrimp salad can be made for lunch or dinner, offered as a snack to your family. All its ingredients perfectly complement each other without interrupting tastes and aromas.

Ingredients

• Shrimps - 4-5 Pieces (boiled)
• Cherry tomatoes - 2-3 Pieces
• Lemon - 3-4 Slices
• Lettuce - 5-6 Pieces (leaves)
• Grain mustard - 1 tbsp. the spoon
• Salt - 2 Pinches
• Ground black pepper - 1 Pinch
• Vegetable oil - 0.5 Art. spoons

Directions

1. Prepare the indicated ingredients.
2. Rinse the lettuce leaves in water, pat dry with paper towels and place on a plate. You can use spinach or arugula instead of lettuce.
3. Rinse the cherry tomatoes in water, cut them into cores and cut them in half or into quarters. Place on lettuce leaves.
4. Place any kind of peeled boiled or fried shrimp between the tomato slices. You can simply pre-pour boiling water over the frozen shrimp if they were sold boiled-frozen.
5. Place the lemon or lime slices on a plate. If you like dishes with a sweet-salty taste, then use mango or peach instead of lemon.
6. Season with salt and pepper the salad, add store-bought grain mustard (ready-made, not dry grains), sprinkle everything with quality vegetable oil - best of all, cold-pressed olive. Serve immediately after cooking, ideally with a glass of white wine.