Shrimp Soup with Brown Rice and Cucumber Salad

Ingredients

• 454 g large shrimp (peeled and deveined, tails on or off)
• 1 tbsp olive oil (extra virgin)
• 2 tbsp lemon juice (freshly squeezed)
• 3 pcs garlic (cloves, minced)
• 2 tbsp fresh parsley (chopped, plus more for garnish)
• 0.25 tsp red pepper flakes (optional, for a little heat)
• 0.5 tsp salt
• 0.25 tsp black pepper (freshly ground)

Instructions

1. 1

   Prepare the marinade

   • In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, red pepper flakes, salt, and black pepper.
2. 2

   Marinate the shrimp

   • Pat the shrimp dry with paper towels and add them to the bowl with the marinade.
   • Toss gently to ensure all the shrimp are evenly coated.
   • Let the shrimp marinate for 15-30 minutes at room temperature. Do not marinate for longer than 30 minutes, as the lemon juice will start to 'cook' the shrimp.
3. 3

   Grill the shrimp

   • Preheat your grill to medium-high heat (about 400°F or 200°C).
   • Thread the marinated shrimp onto the skewers, leaving a small space between each one.
   • Place the skewers on the hot grill.
   • Grill for 2-3 minutes per side, or until the shrimp are pink, opaque, and slightly charred.
   • The internal temperature should reach 145°F (63°C).
4. 4

   Serve immediately

   • Remove the shrimp from the grill and transfer to a platter.
   • Garnish with extra fresh parsley and serve with lemon wedges on the side.

Ingredients

• 1 pcs romaine lettuce (large head, washed and chopped)
• 1 cup cherry tomato (halved)
• 1 pcs cucumber (medium, sliced)
• 1 pcs carrot (large, shredded)
• 0.5 pcs red onion (medium, thinly sliced)
• 1 pcs bell pepper (medium, green, chopped)
• 1 cup croutons (for topping)
• 4 tbsp olive oil (extra virgin, for dressing)
• 2 tbsp red wine vinegar (for dressing)
• 1 tsp dijon mustard (for dressing)
• 1 pcs garlic (clove, minced)
• 0.5 tsp sugar (optional, for dressing)
• 0.25 tsp salt (for dressing)
• 0.25 tsp black pepper (freshly ground, for dressing)

Instructions

1. 1

   Prepare the salad vegetables

   • Wash and thoroughly dry the romaine lettuce, then chop into bite-sized pieces.
   • Halve the cherry tomatoes, slice the cucumber, and thinly slice the red onion.
   • Shred the carrot and chop the green bell pepper.
   • Combine all prepared vegetables in a large salad bowl.
2. 2

   Make the vinaigrette dressing

   • In a small bowl or a jar with a lid, add the olive oil, red wine vinegar, Dijon mustard, and minced garlic.
   • Add the sugar (if using), salt, and black pepper.
   • Whisk vigorously or seal the jar and shake well until the dressing is emulsified and well combined.
3. 3

   Toss and serve the salad

   • Just before serving, pour about half of the dressing over the vegetables.
   • Toss gently to coat everything evenly, adding more dressing as needed to your preference.