45 minutes

shrimps, 14,11oz
cream cheese, 7.05oz
long zucchini, 2
balsamic glaze, to taste
salt, to taste


Fill a pot with much water.
Cook it over high heat and bring it to a boil.
Pour the shrimp with a pinch of salt and cook for 5-10 minutes.
Drain the shrimps and clean them, removing the head, legs, tail and the shell.
Pass the shrimps with an immersion blender and add us cream cheese.
Wash and remove the 2 ends of each zucchini.
Use a cutting board and a sharp knife to cut the zucchini into slices lengthwise.
After preheated grill to maximum temperature, put on it side by side the slices.
After 10 minutes, turn the slices and cook for another 10 minutes.
Spread the cream on each slice and roll up it. Block all with 2 toothpicks.
Serve the rolls with aceto balsamico glaze.

Thanks to Rossella Friggione