SHRIMP SCAMPI

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Hojiblanca García de la Cruz EVOO recommended

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INGREDIENTS
  • 200g of prawns.
  • ½ chilli.
  • ¼ teaspoon salt
  • 2 cloves of garlic.
  • 1 tablespoon of chopped parsley
  • 3 tablespoons of García de la Cruz Extra Virgin Olive Oil.
DIRECTIONS
  1. Cut the chili into rings.
  2. Heat the García de la Cruz extra virgin olive oil in low-mid flame and fry the sliced ​​garlic and the chilli.
  3. Add the prawns, season them and let them cook for a few minutes, turning them in the pan.
  4. Sprinkle with parsley and serve.
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