Peel the shrimp without washing them; flavor them one hour before serving with salt, pepper and chopped parsley. Add the oil and marinate. Five minutes before serving the shrimp, add the lemon juice.
Recipe from Salvo La Rosa – Ristorante “La Siciliana” – Catania
Antipasto that impresses with the delicacy of a unique taste like the nassa shrimp, we pair it with Donnafugata Brut, a metodo classico with surprising elegance, with fine and persistent perlage. For those who prefer a still white, we propose Anthilia.