2 lbs. shrimp
Two bunches of arugula salad
extra virgin olive oil
juice of three lemons
7 oz. Parmigiano Reggiano in shards
How to make Carpaccio di Parmigiano Reggiano ai Gamberetti:
Cook the shrimp in boiling salted water until their shells turn pink and the flesh opaque. Drain in a colander and run under cold water. Peel the shrimp and set it aside.
Wash the arugula and dry in a salad spinner, then arrange it on each plate. Arrange the shrimp on top and season with lemon, olive oil, salt, and pepper to taste. Place the Parmigiano Reggiano shards on top, and serve.
Recipe courtesy of The Italian Trade Commission
Regional Recipe from Emilia Romagna