25 Minutes

Shrimps, 25oz
Zucchini, 12 oz
Extra virgin olive oil, 2 tbsp
Salt to taste
Pepper, to taste
Cherry tomatoes, 4oz
Rosemary, 8 sprigs
Bread crumbs, 1 tbsp


Take the shrimps, cut the heads, shell them and remove the intestine on the back. Rinse and dab them with paper towels.
Wash and trim the zucchini, cut them lengthwise with a potato peeler, or alternatively cut them into 1-2mm high slices using a knife.
Wrap each shrimp on a slice of zucchini and set aside.
Make each skewer by skewering each shrimp roulade on a sprig of rosemary, alternating with tomatoes.
Preheat the oven on ventilated mode.
Move the rolls on a baking tray covered with parchment paper. Add salt, pepper and bread crumbs. Drizzle with oil.
Put in the oven and bake for 10 minutes at 392°F.
Remove the skewers from the oven and put them on a serving platter.