Ingredients

16 black tiger shrimp

1 tbsp olive oil

1 tsp lemon juice

1 tsp chopped garlic

Salt and white pepper to taste

For Salsa:

1 ripe tomatoes, diced

Green bell pepper and celery

Some chopped onion

Juice of 1 lemon

1 tbsp vegetable oil

1 tsp chopped cilantro

Salt to taste

For Decoration:

4 leaves purple cabbage

4 sprigs rosemary

Method

First of all, mix olive oil, chopped garlic, salt, pepper and lemon juice and then dip the shrimp in this marinade.

Now, grill the shrimp on an open-flame barbeque for 2 minutes on each side.

Then, mix all the ingredients for the fresh Mexican salsa and pour the salsa on the four purple cabbage leaves. After this, arrange the four grilled shrimps on four rosemary sprigs.

Serve hot after drizzling some olive oil over the grilled shrimp.

Ingredients:

24 shrimp, raw

1 avocado, peeled and chopped

2 jalapeno chilies

1 cup water

1/ 4 cups tomato, chopped

2 tablespoon carrot, finely chopped

2 tablespoon onion, finely chopped

2 tablespoon cilantro, fresh, snipped

2 tablespoon vegetable or olive oil

1 lemon

1 1/ 2 cup lettuce, finely shredded

1/ 3 cup lime juice

1 clove garlic, chopped

1 pepper

2 teaspoon salt

Method:

Mix lime juice, water, garlic, salt, pepper and bring it to a boil. When boiled, reduce the heat it uncovered till reduced to 2/ 3 cup.

Then, add shrimp and cover and cook for 3 minutes on low heat.

Take a glass or plastic bowl and mix the reduced liquid, shrimp and the remaining ingredients except shredded lettuce and lemon wedges.

Cover the bowl and refrigerate for 1 hour and add 1/ 4-cup lettuce on each serving dish and garnish with lemon wedges and serve chilled.