Grilled saltwater gambas with tomato and focaccia salad
Fresh seafood and summery flavors - what could go better with a barbecue? Grilled saltwater prawns develop a delicious aroma over an open flame, which harmonizes perfectly with an aromatic tomato and focaccia salad. The combination of juicy prawns, fruity tomatoes and crispy bread brings Mediterranean flair to your plate. In this article, you will find out how you can easily prepare this light but tasty dish yourself.
Cooking time 15 minutes
Ingredients
Ingredients for 4 portions
FOR THE GAMBAS
- 12 large prawns
- with head and shell
- 5 garlic cloves
- 4 sprigs of thyme
- Juice of 1 lemon
- Salt from the mill
- Ground pepper
- 2 tbsp vegetable oil
FOR SALAD
- 400 g fresh focaccia
- from the chiller cabinet
- 2 shallots
- 50 g dried tomatoes
- 100 g mixed olives,
- pitted
- 2 tbsp caper berries
- 400 g tomatoes
- A few sprigs of leaf parsley
- 4 tbsp white balsamic vinegar
- 4 tbsp olive oil
Preparation
- Preheat the grill to 500 °C with the lid open.
- Cut the prawns in half lengthways, clean and remove the intestines. Then rinse under running water and pat dry. Peel and finely chop the garlic. Pluck the thyme. Mix the prawns with the garlic, thyme and lemon juice and season with salt and pepper. Rub with oil.
- Grill the focaccia on both sides until a clear grill pattern appears. Leave to cool slightly and cut into pieces. Peel the shallots and cut into strips. Cut the sun-dried tomatoes in the same way. Finely chop the olives and caper berries. Halve the fresh tomatoes, remove the stalk and cut into eighths. Pluck the parsley.
- Mix all the ingredients for the salad together. Mix the balsamic vinegar, olive oil, salt and pepper and fold into the salad.
- Grill the prawns over the BoostZone for 4-5 minutes. Turn once and season with salt and pepper.
