Corn salad with shrimps and tomatoes

Ingredients

• 150 grams of corn salad
• 250 grams shrimps
• 250 grams cherry tomatoes
• 1 tablespoon vegetable oil
• 2 cloves of garlic
• rosemary
• For the filling: 8 tablespoons orange juice
• 2 tablespoons honey
• 6 tablespoons olive oil
• 4 tablespoons white balsamic vinegar
• 3 tablespoons cream cheese
• salt
• pepper
• For decoration: 4 radishes

Preparation method (receipt)

Thaw shrimps in a microwave oven for 1 minute, remove the intestinal vein, rinse. Cut radish into slices, peel garlic. Rinse corn salad, put on a plate. Cherry tomatoes cut in halfs. Mix all the ingredients for the dressing, salt and pepper. Fry shrimps with crushed garlic in 1 tablespoon of olive oil for 5 minutes. Add to shrimps cherry tomatoes, warm slightly, add the rosemary, salt and pepper and arrange on the salad and garnish with radishes.