11/2 lb (675 g) large raw shrimp, peeled (with the tail)
1 can 19 oz (540 ml) chickpeas, rinsed and drained
2 tablespoons (30 ml) red wine vinegar
4 cups (1 litre) lamb’s lettuce (or arugula)
Salt and pepper
In a non-stick skillet, brown bell peppers and onion in 45 ml (3 tablespoons) of oil until caramelized. Add parsley and cook for about 1 minute. Set aside in a large bowl and let cool to room temperature.
In the same skillet, brown shrimp in remaining oil (15 ml/1 tablespoon) over medium-high heat for about 2 minutes on each side. Add to bell peppers with chickpeas and vinegar. Season with salt and pepper. Toss well.
Spread lettuce on plates. Top with shrimp and bell pepper mixture. Serve warm or cold.
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