Salad of Lettuce, Bamboo Sprouts, and Shrimps

Ingredients

• 1 cup Shrimp, peeled and deveined
• 3 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
• 1 cup Bamboo sprouts, canned
• 1 head Lettuce

Instructions

1. 1In a small bowl, marinate the shrimp (broken into small pieces) with 3 tablespoons of oil, 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Let it sit for 10 minutes.
2. 2Select the tender bamboo sprouts from the can and cut them into small pieces of the desired shape.
3. 3When ready to serve, dress the bamboo sprouts with salt, pepper, oil, and lemon juice. Use three parts oil to one part lemon juice. Begin with the oil. Continue mixing and adding oil until each piece is glossy. Then add the lemon juice.
4. 4Mix the prepared bamboo sprouts and the drained shrimp. Turn them onto a bed of lettuce, cut into narrow shreds, and dressed with oil and lemon juice. Decorate the salad with heart leaves of lettuce, whole shrimps, and hollow sections of bamboo, cut in thin slices.