Actually I started with another idea in mind. I wanted to use again the caribbean curry mixture, and use it with coconut milk to have a dip for the shrimps. It turned out that I didn’t have coconut milk, nor coriander. Ahhhhh!!! and it was almost already time to have apéro. And now? And the frigde was a distant relative of the Gobi desert. Cold and empty. Fortunately I was able to find some chillies and a small residue of flat leave parsley. Combined with the juice and the zest of a lemon it gave a tasty little nibble.
- flat leave parsley
- zest and juice of a lemon
- olive oil
- Butterfly the shrimps;
- put them in a bowl;
- add the chopped parsley, along with the chilli, the lemon and the olive oil;
- season to taste and cook in a grill pan.