Salad Plate with Shrimp Skewers

For the salad, wash and drain iceberg lettuce, arugula, lollo rosso and dandelion. Pluck iceberg lettuce and lollo rosso into bite-sized pieces. Clean and slice mushrooms.

In a bowl, mix yogurt with pineapple juice, salt, pepper and curry and set dressing aside.

Heat oil in a pan and sauté mushrooms briefly.

For the shrimp skewers, cut the pineapple rings into eighths and place them together with the shrimp on two wooden skewers. Always alternate pineapple and shrimp. Sear the skewers in oil in a non-stick frying pan for about 4 minutes. Turn skewers and fry for another 4 minutes.

Meanwhile, arrange salads on two large plates and arrange mushrooms on top. Pour yogurt dressing on top.

Sprinkle the shrimp skewers with salt and pepper and drizzle lemon juice over them. Serve immediately together with the salad and baguette.

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