Garnelenteller

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 2 Limes
  • 2 Avocados
  • 7-10 Tbsp Lemon juice
  • 1 Head oak leaf salad
  • 2 stem(s) Dill
  • 1 Onion
  • 4 TABLESPOONS Red wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 3 TABLESPOONS Oil
  • 12 Shrimp tails
  • 1 TABLESPOON clarified butter
  • 7-10 Tbsp Lime wheels and
  • 7-10 Tbsp Dill flags for
  • 7-10 Tbsp Garnish

Directions

  1. 1

    Peel the limes generously. Remove the flesh between the separating membranes. Cut avocados in half, remove stones. Cut out small balls from the flesh. Drizzle with lemon juice.

  2. 2

    Clean, wash and pluck the salad into bite-sized pieces. Mix the prepared ingredients. Wash and chop the dill. Peel and finely chop the onion. Mix vinegar, dill and onion cubes. Season with salt, pepper and sugar.

  3. 3

    Add oil. Turn the salad in it and let it stand. Clean and wash the shrimp tails and dab them dry. Fry in hot lard for about 5 minutes. Season with salt and pepper. Arrange the marinated salad on plates.

  4. 4

    Put shrimp tails on top. Serve garnished with lime wheels and dill flags.