1/4 cup of red onion, finely chopped
2 tablespoons of lemon juice
1 tablespoon of honey
1 tablespoon of toasted almond flakes
400g of medium shrimp
2 orange wheels without peel or seeds
1 bunch of raccoon greens
Salt to taste
To serve with
4 slices of whole grain bread
2 tablespoons of dried thyme
1/4 cup of red onion, finely chopped
2 tablespoons of lemon juice
1 tablespoon of honey
1 tablespoon of toasted almond flakes
400g of medium shrimp
2 orange wheels without peel or seeds
1 bunch of raccoon greens
Salt to taste
To serve with
4 slices of whole grain bread
2 tablespoons of dried thyme
1
Cook the shrimp for 4 minutes, in high heat, with lemon juice, honey, salt, and a quarter cup of water
Remove the raccoon greens' stalk and distribute the leaves on individual plates
2
Mix the onion with the shrimp and its cooking broth
Distribute the mixture in the center of each plate and arrange the orange wheels around it
Preheat the oven to medium temperature
Cut each bread slice into four triangles, sprinkle thyme over them, and bake for 5 minutes or until crispy
Serve the salad with toasted bread.
