Salicornia and Grilled Shrimp Salad

Instructions

1. 1

   Rinse the salicornia thoroughly under cold water to remove any sand or debris.

2. 2

   Bring a pot of water to a boil and blanch the salicornia for 1-2 minutes. Drain and set aside.

3. 3

   Peel and devein the shrimp, then pat them dry with a paper towel.

4. 4

   Heat a grill pan over medium-high heat and add 15ml of olive oil.

5. 5

   Grill the shrimp for 2-3 minutes on each side until they are pink and opaque. Remove from the pan and set aside.

6. 6

   Slice the cherry tomatoes in half and dice the red bell pepper.

7. 7

   In a large bowl, combine the blanched salicornia, grilled shrimp, cherry tomatoes, and red bell pepper.

8. 8

   In a small bowl, whisk together the remaining 15ml of olive oil, lemon juice, salt, and black pepper.

9. 9

   Pour the dressing over the salad and toss gently to combine.

10. 10

    Garnish with fresh basil leaves before serving.