Insalata Di Shrimps E Alchechengi, Salad with Scampi and Physalis

Our tip: With fennel, always use the tender fennel greens as well, they give the dishes a wonderful aroma!

Clean the scampi (remove the intestines) and roast them for 4 minutes in a frying pan with a little oil, salt, pepper and the juice of half an orange at a high temperature. Cut the fennel into thin slices and place them in a sufficiently large bowl together with the washed, drained leaf lettuce. Add a few sliced Cape gooseberries (without leaves). Pour everything together with a dressing of oil, pepper, orange juice, salt and the frying fat of the scampi. Add the scampi and the remaining Cape gooseberries (whole, with leaves) and bring to the table.

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