INGREDIENTS
- – 5 girgolas
- Marinade:
- – Lemon zest.
- – 1 clove of grated garlic.
- – Salt and pepper.
- – Olive oil.
- – 50 g of honey.
- Peanut sauce:
- – Roasted salted peanuts 1 cup.
- – Alcohol vinegar 2 tbsp.
- – Oil 1 tbsp.
- – Mascabo sugar 1 tbsp.
- – Scorching sauce ½ tbsp.
- – Salt and pepper.
- Salad:
- – 1 bundle of arugula.
- – 100 g of cherry tomatoes.
- – 1 carrot curls.
- – 50 g of grated cheese.
- – Balsamic vinegar.
- – Salt and pepper.
Do not miss these scrumptious grilled shrimp accompanied by peanut sauce and salad they arrive out very scrumptious!
PROCEDURE:
1. Marinate the oyster mushrooms for 20 minutes with the zest, salt and pepper.
2. As soon as the gargoyles have been eliminated, add the honey to the marinade, making an emulsion that will probably be used to brush them throughout cooking.
3. Grill them and reserve.
4. For the peanut sauce: In a blender, place peeled salted peanuts, with two tablespoons of alcohol vinegar, 1 tablespoon of oil, 1 tablespoon of mascabo sugar, 1/2 teaspoon of scorching sauce. Liquefy.
5. Style and regulate any seasoning.
6. Salad: Peel the carrot and with a papa peeler make the curls.
7. In a separate bowl, make a French dressing with the vinegar, oil and salt.
8. Add all of the greens and blend.
9. Plate!
