Shrimp with lemon and olives

Ingredients for 4 servings:

• 1 kg shrimp(s), if possible fresh or frozen, raw, with shell and head
• 2 small lemons, untreated
• 150 g arugula
• 4 tsp capers
• 50 g olives, black, pitted
• 5 tbsp vegetable broth, instant
• 5 tbsp white wine
• 5 tbsp olive oil
• 4 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Gamberettini with olivia and lime

Thaw frozen shrimp in a colander. Twist tails off the heads and carefully remove them from the shells. Lightly score the backs of the shrimp and remove the intestines (visible as a black thread). Wash shrimp and dry with kitchen paper. Thinly slice lemons, wash arugula, pat dry, and chop slightly if desired. Season shrimp with salt and pepper and fry in hot olive oil for about 3 minutes. Add the lemon slices (reserve a few for garnish) and fry briefly with the shrimp. Add capers, olives, and half of the arugula. Deglaze everything with the stock and white wine and sauté for about 1 minute. Season with salt and pepper and serve with the remaining arugula. Serve with fresh ciabatta and a simple tomato salad.