1 cup of olive oil
1 bunch of flower sprouts (800 g)
to taste salt
1 tablespoon of lemon juice
2 medium cooked shrimp, peeled and deveined (18 shrimp)
2 hard-boiled eggs, diced
1 cup of mayonnaise (225 g)
1 tablespoon of mustard
2 medium tomatoes, cut into wedges
1 cup of olive oil
1 bunch of flower sprouts (800 g)
to taste salt
1 tablespoon of lemon juice
2 medium cooked shrimp, peeled and deveined (18 shrimp)
2 hard-boiled eggs, diced
1 cup of mayonnaise (225 g)
1 tablespoon of mustard
2 medium tomatoes, cut into wedges
Wash the olive oil well and remove the leaves from the stalks
Cut off the tip of the flower sprout
Rinse under cold running water, holding it upside down
In a large saucepan, place the flower sprouts with the stem end facing down, add enough water to cover, season with salt to taste and lemon juice
Cook without covering for 5 minutes
Cover and cook for another 10 minutes or until the shrimp are cooked but still firm
Drain well, let cool, and refrigerate
When serving, arrange the olive oil in a platter
Place the flower sprouts on top
In a separate bowl, mix the shrimp and eggs
Mix separately mayonnaise and mustard to taste with salt and black pepper
Combine with the shrimp and spread over the flower sprouts
Garnish with the tomatoes
Serve 4 ways.
