Shrimps in Lemon Oil

Peel the garlic, cut into thin slices, blanch briefly with boiling hot water (scald), drain. Peel the onion and dice very finely. Peel the lemon as thinly as possible and squeeze 5 tbsp juice. Rinse the parsley, dry well and chop finely, set aside covered.

Rinse the shrimp, cut in half lengthwise with a sharp kitchen knife, pull out the intestines. Drizzle the meat with 1 to 2 tbsp juice of a lemon and season with salt and pepper.

Saute onion and garlic in hot oil on 3 or automatic heat 9 to 10 until translucent. Add shrimp, lemon zest and remaining juice of one lemon.

Place in an ovenproof dish and cook in the heated oven until tender. Circuit: 200 to 250 °C , 2nd slide bar v. U.

200 to 250 °C , convection oven 7 to 10 min.

Serve sprinkled with parsley with Italian baguette or bread.

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