Red Shrimp, Raw & Cooked, With Extra-Virgin Olive Oil
Very popular along the Adriatic shore especially in Puglia, many fish restaurants open during summer months serve the freshest of
locally caught shellfish and fish; so fresh in fact, it is caught only hours before, chilled, then served raw.
Gamberi Rossi, the red shrimp from Gallipolli, Puglia, are so sweet and delicate in texture that whether raw or cooked, only extra-virgin
olive oil is needed.
If serving raw, clean and serve with the head on, it's sweeter that way, or completely shelled as in the photo.
If serving cooked, either steam, poach or saute in the shell, then peel.
Place a bottle of extra-virgin olive oil on the table to anoint some of the best shrimp you'll ever taste, then enjoy the succulent
sweetness of al mare.
