Serves 6: 6 baby zucchini, 3 vine tomatoes, 18 jumbo shrimp, vinegar, Moletto Extra-virgin olive oil Integrale, salt.
To prepare: Vertically julienne the zucchini. Blanch for a minute in a salted, half-water/half-vinegar mixture. Drain well and let cool. Peel the shrimp and sauté quickly in a drizzling of oil. Remove from the pan. Now, in the same pan, add the shrimp shells and 4-5 tbs of dry white wine. Let cook 5 minutes and drain off and reserve the juices.
Blanch, peel and seed the tomatoes, then dice and salt them, allowing them to drain for 15 minutes. Prepare individual plates as follows: dress the zucchini with extra-virgin olive oil, divide between the plates and place 3 shrimp on each bed of zucchini. Sprinkle with the diced tomatoes, drizzle with the shrimp pan juices and extra-virgin olive oil.
Recommended wines:
Chardonnay Doc Lison-Pramaggiore
Pinot Bianco Doc Lison-Pramaggiore