Shrimp Salad with Melon, Watermelon, and Arugula

Ingredients

• Tiger shrimp in brine 9 pieces
• Arugula 5 oz
• Watermelon 5 oz
• Watermelon 5 oz
• Dill 0 oz
• Olive Oil 5 fl oz
• Balsamic Vinegar 0 fl oz
• Honey 3 spoons
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Soak the arugula in cold water and leave it for 10 minutes.

Step 2

Peel the shrimp, finely chop the dill, mix the shrimp with the dill and 50 ml of oil, and add salt.

Step 3

Cut the watermelon and melon into random pieces.

Step 4

Combine 70 ml of oil, balsamic vinegar, honey, and salt.

Step 5

Sauté the shrimp in a small amount of olive oil for 1.5 minutes on one side, then flip and cook for another 30 seconds.

Step 6

Drain the arugula in a sieve or lift it out of the water with your hands, but do not squeeze it. Place the arugula on a plate, then arrange pieces of watermelon and melon on top, along with shrimp, and generously drizzle with balsamic dressing.