Lettuce stuffed with shrimps on zucchini
2 servings
30 minutes
This exquisite Italian salad is a true culinary masterpiece. The lettuce leaves gently enveloping the aromatic shrimp add freshness and juiciness to the dish, while the toasted pine nuts provide a subtle nutty note. The zucchini laid at the bottom of the plate create a light texture and complement the flavor palette. Olives, sun-dried tomatoes, and herbs complete the composition, highlighting the brightness of Mediterranean notes. Orange zest and white wine vinegar add a refreshing tang that makes the dish unique. This salad is perfect for a light dinner or festive table, combining elegance and balanced flavors. Its simple yet sophisticated presentation makes it not only delicious but also visually appealing, emphasizing the refinement of Italian cuisine.
1
Finely chop the olives and dry them in the oven at 70 degrees for 3 hours. Then chop them again.
- Green olives: to taste
2
Wash the lettuce leaves, blanch in salted water, and dry.
- Lettuce: 1 piece
3
Wash the zucchini and slice them into rings.
- Courgette: 4 pieces
4
Season with oil, salt, a few drops of vinegar, and chopped herbs.
- Olive oil: 20 ml
- Salt: to taste
- White wine vinegar: to taste
- Basil: to taste
5
Clean the shrimp and rub them with orange zest, basil, salt, and pepper.
- Shrimp: 12 pieces
- Oranges: to taste
- Basil: to taste
- Salt: to taste
- Guban pepper (aromatic pepper blend): to taste
6
Roast pine nuts.
- Pine nuts: to taste
7
Make small rolls with shrimp filling inside.
8
Fry in a pan with cold-pressed olive oil.
- Olive oil: 20 ml
9
Assemble the dish: layer zucchini at the bottom, then a wrap of salad, and garnish with olives, pine nuts, sun-dried tomatoes, and herbs.
- Courgette: 4 pieces
- Lettuce: 1 piece
- Green olives: to taste
- Pine nuts: to taste
- Sun-dried tomatoes: to taste
- Basil: to taste
