- 1 jar 135g lemon pesto
- 5 shrimps
- Half fennel
- Half orange
- Half lemon
- Flakes of Parmigiano Reggiano cheese
- Olive oil
Clean the shrimps: remove the shell, then use a small, sharp knife to make a shallow slit along their back from the head end to the tail. Rinse under running cold water to remove the vein, using the tip of a knife, if necessary.
Peel the orange and cut it into wedges.
Wash, clean and thinly slice the fennel. Sprinkle with lemon juice to prevent it from turning black.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Place the shrimps in the skillet, add a pinch of salt and pepper, and stir-fry for some minutes (the cooking time depends on the size of the shrimps).
Drizzle some olive oil and juice lemon on the bottom of the serving plate. Place the fried shrimps, the fennel slices, the orange wedges and some flakes of Parmigiano Reggiano.
Garnish with some tablespoons of lemon pesto.