Grilled seafood salad with pineapple and avocado
20 Argentine red shrimp (peeled and deveined, then marinated in 4 cloves garlic, lime juice, olive oil, salt and pepper)
12 baby squids (marinated in 1 tablespoon soy sauce, 1 tablespoon teriyaki, olive oil, smoked paprika, chili, salt and pepper)
The shells from the prawns
1 dl sunflower oil
1/2 dl lime juice
1 teaspoon honey
finely chopped parsley
salt and pepper
Heat the oil and toss the shells into the hot oil. Let the shells rest in the oil until it is cold. Remove the shells up from the oil. Whisk lime juice and honey into the oil. Season with salt and pepper.
Grill the prawns, squids, spring onions and pineapple pieces on a very hot grill pan. Serve the grilled shrimp, squid, spring onions and pineapple slices on the lettuce with the avocado slices. Pour over the dressing.