(3 – 4 portions)
- 4 TBSP olive oil
- 10 shrimps (146 g brutto/125 g netto)
- 3 – 4 garlic gloves (10 – 15 g)
- 20 g dried seasoned tomatoes
- 20 black olives
- 10 g pine nuts
- 50 g yoghurt
- 50 g mayonaise
- 2 TL lemon juice
- ⅓ TS green Malabar pepper
- ¼ TS salt
- ⅓ TS paprika powder (sweet)