Italian Entrée with Roasted Butter Shrimp on Tomato Mozzarella

Pit and halve black olives, halve green olives and marinate with white balsamic vinegar and canola oil. Clean tomatoes, cut out stalk and cut into slices.

Cut mozzarella into slices. Pluck basil leaves.

Remove peel from onions and cut into rings. Rinse arugula and drain well.

Alternate tomatoes and mozzarella slices all around on a flat plate, arrange arugula in the center, sprinkle basil leaves on top.

Heat a coated frying pan, add the frozen butter shrimps and cook them gently in their own butter for about five minutes.

Bake ciabatta rolls for five to eight min until crispy and serve sliced.

Serve:

Arrange fried crab tails on prepared arugula, evenly distribute marinated olives all around, shape onion rings on top and drizzle with dark balsamic vinegar.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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