Serves: 2–3 | Time: ~25 minutes 1. Peel shrimp and remove shells. Devein if needed. Rinse under cold water and pat dry. 2. Peel and finely chop the garlic. 3. Wash and finely chop the parsley. 4. Melt butter in a pan over medium heat. Add shrimp in a single layer. Cook for about 30 seconds on each side until just turning pink. Remove shrimp and set aside. 5. In the same pan, add chopped garlic. Cook for about 1 minute until fragrant. 6. Pour champagne into the pan. Let it simmer for about 3 minutes to reduce slightly. 7. Pour in heavy cream. Stir and let it gently simmer for about 1 minute. 7. Return shrimp to the pan. Add salt to taste. Add lemon juice. Stir gently. SERVING IDEAS: - Transfer shrimp to a plate. - Spoon the sauce over the top. - Serve with sliced fresh tomatoes and cucumbers on the side. TIPS: - Do not overcook shrimp—they become tough very quickly. - Use dry champagne for best flavor. - You can substitute champagne with dry white wine. 8. Add chopped parsley. Cook for 1–2 minutes until shrimp are fully cooked and sauce is slightly thickened. Remove from heat.

   1. For dressing: olive oil, lemon juice, salt, pepper and thyme mix in a bowl.

2. Cut cherry tomatoes in a half.

Cut the feta cheese with a sharp knife into cubes about 1x1 cm in size.

3. On a large plate, lay out the ingredients in layers: the first layer is arugula, the second layer is small pieces of tuna, the third layer is tomatoes, and the fourth layer is feta.

4. Dress salad with dressing.