Grilled giant tiger prawns and Asian quick salad

Steps to follow

• STEP 01

  Thaw the shrimp according to the instructions on the package.

• STEP 02

  Wash vegetables thoroughly.

• STEP 03

  Preheat the barbecue.

• STEP 04

  In the bottom of a serving dish, place the mesclun. Reserve.

• STEP 05

  Cut the shiitakes into small sections. Heat the olive oil in the pan. Sauté the mushrooms for 30 seconds. Pour in the teriyaki sauce. Stir and simmer for 3 minutes over medium/low heat, stirring occasionally. At the end of cooking, place them on top of the mesclun.

• STEP 06

  Cut the tomato in half, remove the seed heart . Keep only the flesh and slice it into small cubes. Also cut the avocado in half. Remove the core and skin and then cut the flesh into small cubes. Scatter the tomato and avocado cubes harmoniously over the mesclun.

• STEP 07

  Shell the shrimp, keeping the last scale of the tip of the tail. Cut the back of the shrimp in half. When the barbecue is hot, place the shrimp directly on the grill. Close the barbecue and cook for 2 minutes while watching. Turn them over on the other side for an extra minute of cooking. The shrimp must have rosy but the flesh must be white and still a little transparent in order to maintain its tenderness. Arrange them on the salad.

• STEP 08

  Meanwhile, in a small bowl, put the peanut butter, hoisin sauce and 1 tablespoon of cold water. Stir until a consistency of a sauce. Add water as needed.

• STEP 09

  Place the cooked shrimp, pour the sauce into a thin drizzle on top of the salad. Sprinkle with crushed peanuts.

• STEP 010

  Taste immediately.