Ingredients: 3 (about 600 g) of Lebanese cucumber, cut, 250 ml (1 cup) kefir, 250 ml (1 cup) of water, 2 bulbs of shat, cut, cut 2 tablespoons of cut fresh mint, 1/2 teaspoon of salt , 18 green shrimp, clean, leaving the tails, 1/2 tablespoons of the Kayen seasoning, olive oil, mint leaves additionally to serve
Preparation:
Place the cucumbers, kefir, water, onions, chopped mint and salt in a bowl of the food combine and grind for 2 minutes. Transfer to a large jug. Season with salt and pepper to taste. Cover with a plastic wrap and put in the refrigerator for 2 hours or until it cools well.
To make shrimp in the form of butterflies, use a small sharp knife to cut along the back of the back of each tail of the shrimp (do not cut completely). Gently open each shrimp and press slightly to level. Put the shrimp in a bowl. Add seasoning and mix.
Warm up a large pan over medium heat. Lubricate it with olive oil. Add 1/2 shrimp and fry for 2 minutes on each side or until cooked. Transfer to a plate and cover with foil to warm. Repeat.
Divide the soup of deep portioned plates and lay out 3 shrimp in the center. Sprinkle mint leaves to serve. For the sake of such a dinner, you can even come home on a break, especially hot summer days.