For the vinaigrette:
3/4 cup of oil
1 tbsp of mustard
1 lemon (juice)
2 whisked yolks
1/2 cup of cream
1 tbsp of minced chive
Salt and pepper to taste

Preparation

Season the season and fry them with very little oil in a pan until they are pink and browned. Remove them and set them aside.

Make a bed of lettuce at the center of a large salad bowl. Arrange the asparagus, artichoke hearts and potatoes around the bed of lettuce.

Spread the celery cut in julienne and place the mushrooms and shrimp at the center. Sprinkle the chives. Combine all the vinaigrette ingredients in a jar with lid and shake it vigorously until they are mixed.

Season them with salt and pepper. Cover with the vinaigrette half an hour before serving and refrigerate. If you wish you can add diced cheese or croutons.

Preparation

Cut the mango in half and remove the bone. Then peel it and dice it. Place the mango, shrimp and yogurt mixed with the lemon juice, mayonnaise, salt and pepper in a bowl.

Mix well. Place lettuce and arugula on the plates with the fresh pepper on the plates. Serve immediately.

Preparation

Clean the shrimp (remove the shell) and refrigerate. Heat the olive oil, add the sliced garlic and onion and fry them.

Add white wine and wait for the alcohol to evaporate, then, add vinegar, water (just a dash), bay leaf, thyme, clove and black pepper.

Simmer for 5 minutes, add the shrimp and remove from flame. Allow cooling and reserve in the fridge overnight.

Preparation

Place plenty of water with salt in a pot along with the bay leaf and pepper. Once it boils, dip the shrimp and as soon as they rise to the surface, remove them. Place them in ice water and peel them immediately.

Steam the spinach and leave it until it turns dark green. Dip it in cold water. To assemble the plate, place the spinach at the center.

Arrange the endives in a star shape and place the shrimp on top. Decorate with the tomato and parsley.

Preparation

Prepare the rice according to the instructions of the package. Allow cooling. Mix the salad dressing, lemon rind and lemon juice in a large bowl.

Add the rice and remaining ingredients, except for the lettuce, and mix well. Place the lettuce leaves on the plates and place the shrimp salad on top.

For a spicy version of this recipe, try it with spicy saffron rice. To save time: Buy the peppers and minced chives at a salad bar or in your produce area at the local market.

For the dressing:
2/3 cup of yogurt
Salt to taste
1 tbsp of espresso coffee
1/4 tbsp of pepper
3 tbsp of honey
Chive to taste to garnish
1 tbsp of curry

Preparation

Mix the dressing ingredients. Cook the shrimp and place them in the sauce. Prepare the lettuce, carrot and raisins on a plate.

Decorate with the shrimp one on top of the other on the salad and season it with the sauce. Decorate with minced chive.
It can be combined with white wine.

Dressing:
2 tbsp. of lemon juice
9 oz of natural yogurt
1 tbsp of powdered curry
2 tbsp. of mayonnaise

Preparation

Mix the shrimp, fruit, onion and spinach in a salad bowl. Pour the dressing on the salad and stir softly. Sprinkle the nuts. Cover and place it in the fridge.

For the dressing stir the juice, yogurt, curry and mayonnaise. Season it to taste.

Preparation

Peel the tomatoes and dice them, also dice the avocado pulp and egg whites. Mix it with the shrimp and peppercorns. Wash the watercress and remove the stems.

Place a watercress bed on a salad bowl and place the previous preparation on top. Prepare the dressing with the oil, salt and pepper.

Spray the salad and serve immediately.

Note: In order to remove the shells from the eggs easily, cook them with a pinch of salt and remove the shell under cold water.

Preparation

Place the shrimp, celery, carrot, onion, eggs and mayonnaise in a large bowl. Season it to taste with salt and pepper.

Keep in the fridge until serving.

Preparation

Blend the dressing ingredients until the mix is as smooth as possible; cover and refrigerate it. Mix the corn, beans, zucchini, avocado, red pepper and onion in a large bowl.

Set aside 6 shrimp to decorate and slice the rest. Add the shrimp slices to the vegetables; mix the salad with enough dressing to season it to taste; cover and refrigerate it for an hour.

Arrange the lettuce leaves in a plate, place the salad on top and garnish it with the whole shrimp, coriander sprig and lemon slices.