Red sea prawn salad

4 servings
1 hour

It is not difficult to prepare such a salad. The main thing is to prepare food in advance. Namely: - boil and cool shrimp (remembering that they cook very quickly, and you can't cook them for a long time, otherwise they will become rubber and tasteless); - wash all vegetables and herbs, dry with paper towels, soaking excess moisture, and spread the lettuce leaves on the fabrics to dry; - get the crab sticks out of the freezer in advance so that they have time to defrost at room temperature; - solid cheese to three on a coarse grater or cut with a fine straw using a sharp knife - choose a method of grinding for howling taste. Next, depositing some of the shrimp to decorate the finished dish, the rest are cut into small pieces. We also do with crab sticks, cutting them proportionately with shrimp. We cut bell peppers into halves, cutouts of pedicels, clean the seeds. After that, the flesh of bell pepper is also cut into small cubes. We try to make sure that all the ingredients are cut into about the same pieces. This will provide the salad with beauty and will have a beneficial effect, including on taste. A little pepper can be left to decorate the finished salad, but not necessarily - the salad can be decorated as otherwise, for example, just with shrimp and fresh herbs. Put a small frying pan on a medium heat, pour the specified amount of olive oil into it. Heat it, lay out the chopped peppers, cook it for 2-3 minutes with constant stirring. It has to get soft. Transfer the pepper to a plate and let it cool completely. We go to tomatoes, which we also cut into halves, cut out the place where the peduncle is attached. Then, with the help of a small spoon, we remove the flesh with seeds on a separate plate - we will not need it. Cut the rest of the tomatoes into the same cubes as bell peppers. In a suitably sized salad bowl, mix shrimp, crab sticks, bell peppers and tomatoes. We also lay out grated hard cheese there. We mix everything, and then season the salad with mayonnaise, sprinkle with paprika, we interfere again. We taste the lard and sprinkle with sea salt if necessary, then interfere again. On the bottom of a beautiful flat plate, we lay out prepared dried lettuce leaves, and on them a salad, forming a slide. We decorate the finished dish and serve it on the table or put it before serving in the refrigerator for cooling. It's all done!