Coonstripe Shrimp Salad with Fresh Vegetables

Ingredients:

12 coonstripe shrimps 
250 g cucumbers 
250 g cherry tomatoes 
200 g iceberg lettuce 
200 g mozzarella mini 
2tbsp grapeseed oil

Method

Quickly cook coonstripe shrimps, 2-3 minutes after boiling. Then cut them in large pieces. 

Cut cucumbers in large pieces.

Halve small tomatoes.

Tear leaves of iceberg lettuce into pieces. Mix all the ingredients adding mozzarella spheres. Season with grapeseed oil, two or three drops of soy sauce and a little salt.