Ingredients
200 gms of shrimp
250 gms of zucchini
200 gms of cherry tomatoes
½ squeezed lemon
2 spoonfuls of olive oil
2 cloves of garlic
A pinch of salt and pepper
30 gms of California walnuts
200 ml orange juice
Preparations:
- Peel the prawns, preserving the heads and rinds. Mix the tails of the prawns with a spoonful of olive oil, 1 very thin cut clove of garlic, a few drops of lemon juice, and a pinch of salt and pepper. Cover the bowl with saran wrap and leave to marinate in the fridge.
- With a spiral cutter, make strips of zucchini spaghetti and drizzle with a few drops of lemon juice.
- In a frying pan, grease with a drop of oil, toast walnuts then add the orange juice. Set aside.
- In another frying pan, heat one tablespoon of oil and add the remains of the prawns, sauté. Once the prawns release their juice, remove the remains.
- In the same pan, add a clove of garlic, the tails of the prawns, walnuts and cherry tomatoes. Sauté until the skin of the tomatoes wrinkle and remove the peel.
- Add the zucchini spaghetti and stir fry for 1 minute over high heat, add the orange juice. Cook to reduce the juice, add the peeled cherry tomatoes and season with a pinch of salt and pepper.
- Mix and serve immediately.
