Preparation (circa 40 min):
Remove the shell from the crab tails, cut open over the back, remove the intestines, thread onto wooden skewers and marinate with ginger and a little oil. Peppers cleaned and cut into strips, fry briefly in hot olive oil with garlic and place in a large enough bowl. Add the onion rings, white balsamic vinegar and olive oil and season with salt and pepper.
Mix Ajvar with tomato juice, white grape juice, juice of one lemon and chili bell pepper cut into rolls and mix well with the bell pepper salad.
Sauté shrimp skewers briefly on both sides in hot olive oil, place on rosemary and thyme sprigs, toss to coat. Cut bread into slices and toast on both sides in hot frying pan. Arrange the bell pepper salad as a bed on plates, place the kebabs on top, season with salt and pepper, garnish with cut cress. Add the slices of bread.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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