Prepared with:
Time
Difficulty
| Tacos | 4 |
| Red pepper | 1/2 |
| Green pepper | 1/2 |
| Yellow pepper | 1/2 |
| Rapanelli | 4 |
| Red onion | 1/2 |
| Ripe avocado | 1 |
| Fresh, prepared prawns | 80g |
| Untreated lime | 1/2 |
| Fresh chilli, thinly sliced | 1 |
| Iceberg lettuce | to taste |
| Extra virgin olive oil | to taste |
| Salt and pepper | to taste |
Shrimp and Tomato Catalana is the perfect summer dish! A recipe that embodies the magical atmosphere of Spain and all its flavors in a delicious appetizer. You can customize your Shrimp and Tomato Catalana by adding other ingredients such as diced peppers, cucumbers, lemon slices, and more, depending on your tastes.
| 1 | In a pan, heat a drizzle of extra-virgin olive oil over medium-high heat. Add the diced bell peppers and thinly sliced onion. Season with salt and pepper to taste and cook for about 5-7 minutes, until the vegetables are still crisp. Let cool. |
| 2 | Wash and thinly slice the radishes. Once the bell pepper mixture has cooled, add the shrimp and radishes. |
| 3 | Cut the avocado into cubes and season with oil, salt, pepper, and lime juice to prevent browning. Add lime zest to taste. |
| 4 | Assemble the tacos: put some iceberg lettuce on the bottom of each tortilla, then add the vegetables and shrimp. Garnish with avocado cubes, sliced fresh chili pepper, and a few drops of lime juice. |
