The shrimp salad trevisana
Instructions
Boiled shrimp in salted water, drain and sgusciateli.
Let them cool.
Peel the trevisana, wash, sgocciolatela, arrange on individual plates, forming a bed of leaves.
Peel and cut the avocado into thin slices by sprinkling them with lemon juice to prevent blackening, place in corolla on trevisana.
Distributed over the shrimp and finish with the palmito cut into rings.
In a bowl, emulsify the filtered juice of half a lemon to the strainer with two tablespoons of olive oil, salt, pepper, thyme, marjoram and parsley.
Dress the salad and serve.
Accompanying wines: Franciacorta "Brut", Verdicchio Di Matelica DOC "sparkling wine" DOC, Gravina "Spumante" DOC.
