Poké shrimp, pineapple, spinach, vinegared coleslaw

POKÉ SHRIMP, PINEAPPLE, SPINACH, VINEGARED COLESLAW

Portions : 4 - Preparation : 15 minutes - Cooking : 8 to 10 minutes

Ingredients

• 16 shrimp 16/20, raw, peeled
• 2 garlic cloves, minced
• 90 ml (6 tablespoons) olive oil
• 15 ml (1 tbsp.) sweet paprika
• 4 slices pineapple, 1" thick
• 500 ml (2 cups) shredded red or white cabbage
• 90 ml (6 tablespoons) white wine vinegar
• 4 portions white rice, cooked
• 500 ml (2 cups) spinach leaves
• ¼ red onion, thinly sliced
• salt and freshly ground pepper to taste

Preparation

1. In a bowl, combine shrimp, 1 garlic clove, 30 ml (2 tbsp.) olive oil, paprika, salt and pepper.
2. In a hot skillet, brown shrimp for 2 minutes on each side. Remove and set aside.
3. In the same pan, sear pineapple slices for 2 minutes on each side.
4. In a bowl, combine cabbage, 30 ml (2 tbsp.) olive oil and 30 ml (2 tbsp.) white wine vinegar, remaining garlic clove, salt and pepper. Check seasoning.
5. Place rice, coleslaw, pineapple slices, shrimp, spinach leaves, red onion and remaining oil and vinegar in each serving bowl.