For the dressing, combine 1/2 cup of oil (120 ml), 1/4 cup of vinegar (60 ml), 1 tablespoon of grated ginger, 1/3 cup of water (80 ml), and salt to taste in a blender. Blend for about 1 minute to obtain an emulsion.
Temper with salt and pepper to taste
Mix well and refrigerate
In four individual plates, arrange the orange segments, the rucola leaves, the breadcrumbs, and at the center, the seasoned shrimp. Sprinkle chopped green onions over the orange and drizzle with the reserved dressing.
Serve immediately
Approximately 448 calories per serving
For the dressing, combine 1/2 cup of oil (120 ml), 1/4 cup of vinegar (60 ml), 1 tablespoon of grated ginger, 1/3 cup of water (80 ml), and salt to taste in a blender. Blend for about 1 minute to obtain an emulsion.
Temper with salt and pepper to taste
Mix well and refrigerate
In four individual plates, arrange the orange segments, the rucola leaves, the breadcrumbs, and at the center, the seasoned shrimp. Sprinkle chopped green onions over the orange and drizzle with the reserved dressing.
Serve immediately
Approximately 448 calories per serving
Prepare the dressing: blend in a liquidizer the oil, vinegar, grated ginger, and water to obtain an emulsion (about 1 minute)
Temper with salt and pepper to taste
Mix well and refrigerate
In four individual plates, distribute the orange segments, rucola leaves, breadcrumbs, and at the center, the seasoned shrimp
Sprinkle chopped green onions over the orange and drizzle with the reserved dressing
Serve immediately
Approximately 448 calories per serving
