It was so nice and warm a couple of days ago. We just went over to daylight saving time and slowly adjusting to it (waking up in the middle of the night sucks) but at least we had the chance to sit out and taste this little nibble and a cool glass of white wine on the terrace (with our coats on though). Now, only the recipe reminds of the sun and the nice temperatures… we’re back to cold and damp.
- polenta flour
- bread crumbs
- lemon zest
- flat leave parsley
- olive oil
- in a little bowl mix some bread crumbs and polenta flour, add the lemon zest and the chopped flat leave parsley;
- add the shrimps and try to coat them with the mixture;
- put them on a skewer;
- in a pan heat a little bit of olive oil and cook the shrimps.