- 36 shrimps
- 3,52 oz of Bibanesi
- 0,67 fl oz of extra virgin olive oil
- 5,64 oz of fresh or frozen peas
- Fresh spinach or other salad to taste
- Cherry tomatoes
- Salt and pepper to taste
Preheat the oven to 390 °F. Place the Bibanesi in a bag and crush them. Transfer to a sieve: collect the sifted part in a bowl and keep the coarser part aside. Pour the oil into the bowl and mix well. Then bring a pot of water to a boil. Clean the shrimp, wash and dry them with paper towels. Thread three shrimp on each skewer and bread each with finely crumbled Bibanesi. Arrange skewers on a baking sheet lined with baking paper and bake until golden brown.
The last few minutes you can turn the skewers over and put the oven on fan mode. Clean and wash spinach and cherry tomatoes. Blanch peas and cherry tomatoes in salted water for a few minutes, drain and place in a bowl. Dress them with oil and salt, add spinach. Compose the dish with this salad, the shrimp skewers and the Bibanesi crumbs you kept aside. Dress with a drizzle of extra virgin olive oil.