Shrimp caprese salad

Serves 2-4

Ingredients:
500 gm large shrimp (deveined, peeled)
20 cherry tomatoes (or) 20 tomato slices
12 mini buffalo mozzarella balls (drained, sliced)
10 fresh basil leaves (torn)
Iceberg or lettuce leaves
Arugula leaves (torn)
2 tbsp balsamic vinegar
Extra virgin olive oil (to drizzle) + small amount to brush shrimp
Salt + pepper

Shrimp Marinade:
1/2 tsp minced garlic
Juice of 3 lemons
1 tsp fresh grated ginger
1 tsp honey
1 tbsp light soy sauce
Pepper + paprika

Method:
Rinse shrimp under running tap water. Strain from excess waters in a colander. Pat dry with kitchen paper towels. Mix all marinade ingredients together; in a large non-reactive bowl. Blend well. Add shrimp and mix to integrate well. Cover and refrigerate for overnight. The following day, heat a top stove grill griddle; on medium-high heat. Brush each shrimp; on both sides, with a very small amount of olive oil on the brush. Place on hot griddle. When charred, flip on other side. Remove on a plate and keep warm. Arrange a bed of iceberg, arugula, basil, tomato and mozzarella mixture as shown. Drizzle half amount of balsamic vinegar and some olive oil. Layer grilled shrimp on top. Drizzle some more olive oil and top with the remaining amount of balsamic vinegar. Serve immediately.

*A version of this article appears in print in the 21 May, 2020 edition of Al-Ahram Weekly