Serve this recipe as part of an hors d’oeuvres buffet to accompany an aperitif.

Serves 6: 6 large shrimp, 1 zucchini, fresh heavy cream, chive sprigs, salt.
To prepare: Using a mandoline slicer, cut 6 lengthwise zucchini slices. Blanch in salted boiling water for one minute, then dry on paper towels. Blanch the peeled, cleaned shrimp in boiling salted water. Whip the cream. Chop the shrimp and fold into the cream along with some chopped chives. Place a spoonful of the shrimp mixture at the end of each slice of zucchini and roll up. Secure with a toothpick and place each roll on a spoon. Serve.
Recommended wines:
Moletto Brut Millesimato VSQ
Prosecco Doc Extra Dry