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Extra virgin olive oil
2 tbsp
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Fresh Parsley (for flavoring only)
2 tbsp
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Peppers Hot Green Chili Raw
0.5 pepper
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Step 1
Finely chop the rosemary. Thinly slice the garlic. Heat olive oil in a large pan over medium-high heat. Add the rosemary, garlic, shrimps, and mussels. Cook for 10-12 minutes, stirring occasionally.
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Step 2
Finely chop the parsley. Add to the pan and stir to combine. Season with salt and pepper to taste and cook for another 2-3 minutes. Remove from the heat and set it aside.
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Step 3
Peel and slice the onion. Roughly chop the arugula and cherry tomatoes. Slice the green chili. Add the onion, parsley, arugula, cherry tomatoes, capers, green chili, and lemon juice to a bowl. Add the shrimp mixture and toss to combine.
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Step 4
Peel and slice the onion. Roughly chop the arugula and cherry tomatoes. Slice the green chili. Add the onion, parsley, arugula, cherry tomatoes, capers, green chili, and lemon juice to a bowl. Add the shrimp mixture and toss to combine.
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Step 5
Transfer the salad to serving plates. Optionally, season with some more salt or pepper to taste, or add more olive oil. Serve immediately, or store for later.
