Grilled argentine shrimp with espelette pepper, fresh salad of daikon, ginger and sesame
BBQ, Gluten free, Vegetables and Fruits, Fish, Seafood & Shellfish
A simple and refreshing starter that will impress with textures and flavors.
IngredientsRecipe for 4
- Salt and pepper
- Vegetable oil
Preparation time: 45 min
Preheat your barbecue at 500 °F
Peel and then cut the cucumber and daikon into matchsticks.
Slice the cillantro and basil.
Slice the french shallots into thin strips.
Roast the sesame seeds in the oven for 3-5 minutes.
Cut the baguette into fine strips.
Combine all of the vinaigrette ingredients in a mixing bowl and set aside.
- Fried ginger
Peel the ginger and cut it into fine matchsticks. Coat lightly with corn starch and remove excess. Fry in a fryer or wok with a lot of oil until nice and golden in color. Set aside on paper towel.
In a salad bowl, combine all of the ingredients for the salad and garnish with the vinaigrette roughly 10 minutes before serving.
Combine the shrimp with the espelette pepper and olive oil in a mixing bowl. Grill on high heat on your BBQ for roughly 1-2 minutes on each side, depending on their size. Season to taste before serving.
Even though the Argentinian shrimp is pink, it is still raw. It's flavor is similar to that of a scampi.