An exclusive shrimp recipe by Ezio Santin, chef at the Michelin-starred restaurant Osteria Del Ponte: marinated shrimps with caviar and spring onion
- Recipe category Appetizer
- Recipe yield 4
- Recipe cuisine Italian
Prepare the citronette dressing with lemon, extra-virgin olive oil, salt and freshly-ground white pepper.
Peel and de-vein the shrimp. Arrange them over a chilled plate and dress them with the marinade at least ten minutes before serving.
Cut the spring onion lengthwise, as finely as possible, and immerse it in a bowl of ice water. This will diminish its overwhelming flavor and cause it to shrivel a bit.
Arrange the shrimp in three clusters. Just above them, place the well-drained and dried spring onions. Dress them both lightly with a bit of salt and the citronette dressing.
Place a teaspoon of caviar above each cluster of shrimp and serve immediately.