Shrimp and mint salad

by Ibrahim Sarpkaya,
   
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4 servings

  • 12 large green shrimps
  • 1 teaspoon sugar
  • 1 tbsp unsalted butter
  • 1 garlic clove, crushed
  • 1 tbsp juice of lime
  • 2 tbsp fresh mint leaves
  • 3 tbsp thin coconut milk
  • Ground black pepper
  • 1 inch piece of fresh ginger, peeled 8oz light green lettuce leaves (to serve with the dish)

Peel the shrimps, leaving the tails intact.

Melt the butter in a large frying pan and toss in the green shrimps, stiring until they turn pink.

Mix the lime juice, coconut milk, ginger, sugar, garlic, chillies (if desired) and pepper together.

Toss the warm shrimp into the sauce with the mint leaves.

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