Ingredients (for 2 servings):
Arugula – 80 g
Shrimp – 120 g
Cherry tomatoes – 100 g
Garlic – 1 tooth.
Olive oil – 50 ml
Lemon – 0.5 pcs.
Basil – 3 sprigs
Salt – 1 pinch
Preparation:
Wash the arugula and defrost the shrimp.
Peel the shrimp, chop the garlic, squeeze the juice from the lemon.
Fry the garlic in 20 ml olive oil, add the shrimp and half the lemon juice. Cook for 1 minute.
In a blender, beat the basil, remaining lemon juice, oil and salt. Place arugula, chopped cherry tomatoes and shrimp on a plate.
Pour over the sauce and serve. Bon appetit!