Shrimp Salad with Warm Cream Sauce

Shrimp, Arugula, Courgettes, Sun-dried tomatoes, Cream 20% fat content, Mayonnaise (homemade or sugar-free), Oyster sauce, Worcestershire sauce, Olive oil, Garlic, Table salt, Black pepper

Slice: 10 min. Fry: 4 min. Heat on the stove: 3 min. Mix: 3 min.

Rinse and dry the arugula (80 g), then place it in a bowl. Slice the zucchini (180 g) into long ribbons and sauté with olive oil (10 g) for 1 minute, keeping it firm.

Thaw and dry the shrimp (250 g). Sear them over high heat for 1-2 minutes; if the shrimp are raw, cook fully until pink and firm.

Heat 20% cream (50 g) to 80-85 °C and remove from heat. Stir in sugar-free mayonnaise (25 g), oyster sauce (8 g), Worcestershire sauce (15 g), garlic (3 g), table salt (1 g), and black pepper (1 g).

Combine the arugula, zucchini, shrimp, and sun-dried tomatoes (30 g). Pour over the warm sauce and serve immediately.