Young spinach leaves make a simple and colourful foil for plump and tender shrimps, sharpened with a wine and lemon dressing.
ingredients
serves 4
16 large uncooked freshwater shrimps, shelled and de-veined
1 pound young spinach leaves, trimmed and washed
2 tablespoons lemon juice
2 tablespoons dry white wine
Freshly ground black pepper
1 tablespoon virgin olive oil
method
1. Boil the shrimps for 2 - 3 minutes in unsalted water. Rinse with cold water, drain and pat dry.
2. Dry the spinach leaves gently but thoroughly with kitchen paper or a clean cloth. Tear the leaves into small pieces put them in a salad bowl and mix in the shrimps.
3. Pour the lemon juice and white wine into a bowl, season with pepper and whisk in the oil. Pour the dressing over the salad and serve.
