Shrimp Appetizer – Antipasto di gamberetti
Shrimps and arugula are the main ingredients of this tasty dish but you’ll be surprised by the combination of the flavors. Last but not least the presentation could be choreographic served on a lettuce leave maybe placed on a crystal glass.
Ingredients:
2 cups fresh or frozen small shrimps
1 cup frozen or canned corn
3 Tbsp. finely chopped arugula
2 Tbsp. extra virgin olive oil
1 Tbsp. lemon juice
pinch of pepper
salt to taste
4 large lettuce leaves
Instructions:
1. Cook the shrimps until they turn pink or if they are frozen warm them up, then set them aside.
2. In a large bowl add the shrimps, the corn and the arugula.
3. In a small bowl emulsify with a fork the oil, the lemon juice, salt and pepper.
4. Add the oil mixture to the shrimp salad and combine well.
5. Refrigerate for at least one hour.
6. Place the lettuce leaves on plates, one leaf per plate, scoop on it 1/4 of the shrimps.
7. Serve immediately.
