INGREDIENTS

For the shrimps

• 1 package 7 THALASSES head on – shell on shrimp (500 gr)
• 1 packet of bamboo straws (soaked overnight in water)
• 20 g olive oil
• Salt and pepper

For the roasted salad

• 2 green peppers
• 2 Florina peppers
• 1 whole chili
• 1 whole dried onion, peeled
• 3 eggplants
• 100 g olive oil
• Salt and pepper
• ½ bunch of chopped parsley

METHOD

Defrost the shrimps in a strainer overnight.

Place the shrimps in the soaked straws and marinate them in olive oil, salt and pepper. Cook on a high grill for 3-4 minutes per side.

At the same time, roast the vegetables, skin side down, on a well-preheated grill until tender. Once cooked, place them on a baking sheet and cover them with plastic wrap so that the water vapor will help with the peeling. After peeling them, on a cutting board, finely chop them by running your knife over them several times. Place the chopped roasted vegetable mixture in a bowl, add the rest of the roasted salad ingredients and marinate.

Serve your salad on a shallow plate and top with the grilled shrimp.

Optionally garnish with fresh lime juice.

Chef Oikonomidis George & Sakkeliou Panagiotis
Bluefish Vouliagmeni