SHRIMPS CITRONETTE AND ARUGULA
I n g r e d i e n t s
- 300 g shelled shrimps
- 80 g arugula
- 1/2 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- pepper to taste
- salt to taste
I n s t r u c t i o n s
- Blanch shrimp for 5 minutes in previously salted water.
- Drain and allow to cool. Prepare the citronette by mixing the extra virgin olive oil, lemon juice and pepper.
- In the dish prepare a bed of arugula, lay the shrimp on top and dress with the citronette.
