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Gamberetti all'Olio e Limone (Shrimp with Oil and Lemon)


3 quarts salted water
1 stalk celery, chopped
1 carrot, chopped
3 to 6 cloves garlic, peeled and crushed
2 Tbs red wine vinegar
1 1/2 lbs fresh, unpeeled shrimp
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) fresh lemon juice
Salt and freshly ground pepper to taste

Combine the salted water, celery, carrot, garlic, and vinegar in a pot and bring to a boil over high heat. Add the shrimp and return to a boil. Boil from 1 to 3 minutes, depending on the size of the shrimp, until done. Drain the shrimp and allow to cool enough to handle. Peel and devein the shrimp while they are still warm, and mix with the oil, lemon juice, salt, and pepper. Let the shrimp marinade for 1 to 2 hours at room temperature before serving. Serve with Italian or French bread.

Yield: 4 to 6 Servings

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