Original name: Karides Salatasi

Origin: Turkey

½ kg shrimps, peeled off
1 small iceberg, cut in pieces
1 bunch of rocket (rucola)
1 cucumber (cetriolo) cut in cubes
½ red pepper chopped 5 cm long and very thin
½ yellow pepper chopped 5 cm long and very thin
2 springs green onions cut in thin slices
5-6 cherry tomatoes cut in two
3 small red radish (rapa) cut in very thin slices

To sauté shrimps:
2 spoons extra virgin olive oil
1 clove of garlic smashed
½ spoon butter
½ small spoon paprika
Salt, pepper

Salad sauce:
¼ glass lemon juice
½ glass extravirgin olive oil
1 spoon parsley finely chopped
2 cloves of garlic smashed
Salt, pepper

In a pan sauté smashed garlic in hot olive oil for 1 to 2 minutes. Add the butter and stir until it melts. Add the shrimps and cook for 2 minutes. Stir in salt and paprika. Reduce heat and simmer for 4-5 minutes or until the shrimp turns pink. Leave the shrimps to cool down. Prepare the salad sauce by mixing all its ingredients. Finally in a large bowl bring together all the vegetables, shrimps and the salad sauce.