Summer vacation on a plate - cucumber shrimp boats with Moroccan beetroot salad, from The Little Door's new summer menu. Send us a postcard!

Ingredients

2 red bell peppers (medium sized)

1 tbsp roasted peanuts (crushed)

8 shrimps (medium sized, cleaned and boiled until just cooked)

1 tbsp red chili paste

1 tsp garlic (chopped)

2-4 tsp parmesan cheese

1 large salad cucumber

Some salt and pepper

Olive Oil

For the salad:

500 gms red beet roots

1 tbsp fresh parsley (chopped)

1 1/2 tbsp lemon juice

1 tbsp vegetable oil

Salt and pepper

Optional- red onion (minced or slivered)

Method

For the salad:

Place the beetroots in a pot or pressure cooker after rinsing and cover with water. Cook the beets until tender. Drain the beets and peel them while they are still warm. Allow to cool and then cut the beets into ¼ inch cubes. Mix the cubes in a large bowl with the remaining ingredients and season with salt and pepper. Cover tightly and refrigerate for at least an hour. Prior to serving, taste the salad and adjust the seasoning if needed.

For the shrimp boats:

Mix together and puree the red bell peppers with crushed peanuts, red chili paste, chopped garlic and parmesan cheese. Marinate the shrimps and keep them refrigerated for an hour. Add some salt and pepper to the shrimps once you remove them from the refrigerator and grill them. Peel the cucumber if the exterior is bitter. Cut it lengthwise in half and scoop out the seeds using a spoon. Arrange the grilled shrimps on the canoe-shaped cucumbers and serve with the beetroot salad on the side.