This dish (could be first or main course) is full of flavours and can quickly be made if all the ingredients are ready.
You can adapt it to all season, choosing seasonal fruits and salad.
Be careful not to overcook the shrimp or it’ll be dry and sandy. The shrimp should be translucent and firm to the teeth.
Flavored oil for the marinade:
-125 ml olive oil
-1/2 vanilla pod
-1 organic lemon, washed
-about 20 shrimps
-some curry (either a homemade mix or a great quality powder curry – hot or not depending of your taste)
-young leaves (salad, spinach,…) washed or any seasonal leaves
-3 tbsp olive oil
-1 lemon juice
-sea salt flakes
-freshly grounded black pepper
-seasonal fruits, washed: nectarine, peaches, pears, apples, mango…
-1/2 vanilla pod
-2 washed organic lemon
-3 cm fresh washed ginger
With a fine grater, grate the zest then juice the lemons. Pour in a bowl (a container with a lid would be perfect). Add the ginger roughly minced and the half grated vanilla pod (pod and grains).
Slice the fruits (no need to peel them on if they’re organic). Add them to the bowl/container and add water to cover.
Leave to marinate in the fridge for a night, a day or, at least, 2 hours.
Grate the vanilla pod and put the grains and the grated pod in the olive oil. Thinly grate the lemon zest and add to the oil.
Skin the shrimp, rinse and drain them then add to the oil. Leave to marinade for at least 30 minutes.
Mix the lemon juice with sea salt flakes, pepper and olive oil.
Cooking and dressing:
Drain the shrimp.
Heat a pan with some olive oil. Cook the shrimp with a bit of curry powder. Don’t overcook!
Mix the salad with the vinaigrette and put a handful on each plate. Add the some drained fruits then the shrimp and serve right away.
You can prepare more flavored oil as it keeps for a dozen days. Use it on fish (steamed or in papillote), with fruits for desserts, in a cake dough or as a bas to a vinaigrette…
You can use dry vanilla pod from a previous recipe (be sure it still full of flavors).
You can add a more covering curry sauce made with coconut milk and curry paste but I don’t think it’s necessary as long as the ingredients are of great quality!