Gamba pintxos with parsley oil

Name: gamba pintxos with parsley oil
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Spanish
Ingredients: 16 giant shrimp raw and unpeeled (frozen 500 g) thawed; 8 slices smoked bacon (pack a 125 g), halved; 8 el olive oil; bag fresh parsley a 30 g; 1 lemon in parts

A tasty Spanish recipe. The starter contains the following ingredients: fish, king prawns (raw and unpeeled (frozen 500 g) thawed), smoked bacon ((a 125 g packet), halved), olive oil, fresh parsley (a 30 g) and lemon (in parts).

Ingredients

Directions

Peel the shrimps and wrap each shrimp half a slice of bacon.
Baste 1 or 2 shrimp on a skewer with a lemon part.
Brush the shrimp thinly with 1 tablespoon of olive oil.
Grind the parsley with the hand blender or in the small mixing bowl of the food processor with the rest of the oil.
Season the parsley oil with salt and (freshly ground) pepper.
Heat the grill pan, grill the shrimp skewers over a high heat until the bacon is brown and crispy and the shrimps are pretty pink.
This takes about 3-5 minutes.
Serve the shrimp pintxos hot and drizzle the parsley oil over it..