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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.


Even though the Argentinian shrimp is pink, it is still raw.  It's flavor is similar to that of a scampi.


Recipe for 4


12 Unit(s)
Argentina shrimp
1 Pinch(es)
Espelette pepper


1 Unit(s)
1 Handful(s)
Sprouted soybeans
2 Unit(s)
1 Root
Fresh ginger
1 Bunch(es)
Fresh cilantro
2 Unit(s)
Libanese cucumber
3 Sprig(s)
Greek basil
1 Unit(s)


1 Tbsp
Roasted sesame oil
1 Tsp
Sriracha sauce
2 Tbsp
Rice vinegar
2 Tbsp
Vegetable oil
1 Tbsp
White and black sesame seeds
  • Salt and pepper
  • Vegetable oil

Preparation time: 45 min

Preheat your barbecue at 500 °F

  • Preparation

    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.

  • Salad

    In a salad bowl, combine all of the ingredients for the salad and garnish with the vinaigrette roughly 10 minutes before serving.

  • Shrimp

    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.

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