Shrimp Tandoori Salad

Lately I’ve tried new combinations in salads: adding different fruits, spices or sauces is the ideal way to transform the ordinary into something extraordinary.
I love salads … in fact I am one of those people who always eat their food with salad (nothing to do with diets: I simply love them!).

This time I combined the warmth of Indian spices with the freshness of green leaves … and the best part is that unlike normal, this salad is seasoned with a hot sauce, getting even more poignant and delicious!

Beach, sun, delicious and colorful food … what more can you wish for summer!

2

SERVES: 4
TIME:
40min

INGREDIENTS:

Shrimp:
300g of Shrimp
1 clove of garlic
1 tsp of Turmeric
1 tsp curry
1 tsp of Cinnamon (Powder)
1 tbsp vegetable oil
1 tsp salt
Ground pepper
1 tsp mustard seeds

SALAD:
1 Packaging of Mixed Salad
1 Cup of Tomatos (I used cherry tomatos)
Juice of 1 Lime
Salted peanuts

YOGURT SAUCE:
1 Natural Yogurt
1 clove of garlic
Salt and pepper
Mint leaves

Clean the prawns and give them a blow to the bulkier part, lengthwise.
Prepare the marinade: mash the mustard seeds, salt and garlic. In a frying pan slightly toste the remaining spices and add them to the shrimp, along with the garlic paste. Let it gain flavor for at least 30 minutes.

Prepare the sauce: Mix the yogurt, the chopped mint, the grated clove of garlic and season with salt and pepper. If you want a less strong taste of yogurt, add 1 tbsp of mayonnaise.

In a frying pan put oil, heat it up and fry the prawns. Remove them and keep the fat in the pan, squeeze the juice of 1 lime (with the heat turned off).

Place the salad on a platter, add the tomatoes and season with the sauce from the pan. Add the shrimp, chopped (or whole) peanuts and the yogurt sauce. Serve immediately.