Prepare the chop in a food processor by adding extra-virgin olive oil, garlic, lemon and orange zest, parsley. Blend at maximum power for a few seconds.
Add more oil and breadcrumbs to the chop.
Defrost the shrimp and rinse them under running water.
Clean the shellfish by cutting the shell with scissors to remove the black vein and trim the whiskers.
In a baking dish, pour extra-virgin olive oil and arrange the shrimp, opening the body to insert the citrus chop.
Add lemon slices, season with salt and drizzle with a little more oil.
Bake at 180 degrees for 30 minutes.
Food processor
Kitchen scissors
Baking tray
Keep refrigerated for up to 24 hours
Serve with a glass of Vermentino di Sardegna.
Italia, Sardegna
| Energy (kcal) | 90.67 |
| Carbohydrates (g) | 8.72 |
| of which sugars (g) | 3.4 |
| Fat (g) | 0.97 |
| of which saturates (g) | 0.16 |
| Protein (g) | 11.76 |
| Fibre (g) | 0.57 |
| Salt (g) | 0.24 |
