Shrimp and Grapefruit Salad
Ingredients
- Ingredients
- 100 grams Phyllo dough
- olive oil
- 1 handful Arugula
- 1 sprig Basil
- 1 garlic clove
- 8 King prawn (deveined and peeled, tails on)
- salt
- cayenne pepper
- 1 Grapefruit
- 1 tsp honey
Preparation steps
Preheat the oven to 200°C (approximately 400°F)
Cut the pastry into strips (about 2 x 10 cm or approximately 1/2 x 4 inches) and place on a lined baking sheet. Brush with a little oil and bake in the oven for 5-10 minutes until crispy. Remove and let cool.
Rinse the arugula and basil, pat dry and tear the arugula into small pieces. Chop the basil leaves finely. Peel the garlic and also finely chop. Sauté the garlic with the prawns in 2 tablespoons of hot oil for 1-2 minutes. Season with salt and cayenne pepper. Remove from heat and allow to finish cooking. Rinse the grapefruit under hot water and grate the zest. Peel the grapefruit, juice one half and divide the other into segments. Mix the juice with the basil, honey and 1-2 tbsp of water. Toss the shrimp with the grapefruit segments, zest, dressing, arugula and basil, and serve over the phyllo dough.
