Incendiary, thanks to the unique Sriracha Thai sauce (Sriracha) snack.
300 g fresh peeled shrimp;
a bunch of arugula;
capers — 1 tbsp;
a mixture of peppers, pink salt.
1. Briefly boil the shrimp: drop them in boiling water and bring back to a boil. Ready!
2. Collect our appetizers: the arugula leaves stacked cut along the shrimps, sprinkle with capers, with a mixture of pepper and a pinch of salt. Sriracha sauce added to taste… it took me about 1 teaspoon Pour olive oil and leave to infuse for 20 minutes in the refrigerator.