Tomato Carpaccio with Rocket and Shrimp

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Ingredients

32	shrimps, peeled and deveined
2 clove(s)	garlic, minced
¹/₂ bunch(es)	dill, chopped
125 ml	olive oil
4 ¹/₂ tbsp	olive oil
1	red onion, diced
4 tbsp	lemon juice
	salt and freshly ground black pepper
2 tsp	maple syrup
12 large	tomatoes, thinly sliced
300 g	yellow cherry tomatoes, halved
1 bunch(es)	rocket
1 tsp	lemon juice

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 5 min Resting time: ca. 1 hr / Grade of difficulty: easy / Calories per portion: n/a

Mix together 125ml of the oil, garlic, dill and the shrimps. Marinate for 1 hour.

Whisk the lemon juice with 4 tablespoons of oil. Stir in the onions. Season to taste with salt, pepper and the syrup.

Arrange the tomato slices slightly overlapping on 4 plates. Mix together the dressing, rocket and the yellow cherry tomatoes and divide the salad on the tomato carpaccio.

Heat the remaining oil. Fry the shrimps until pink and just done. Season with salt, pepper and some drops of lemon juice and top the salad with the shrimps. Serve immediately.