Jumbo

Ingredients

• 24 shrimps, size 16-20
• 1 spoonful of JUMBO Powdered Fish
• 1 baked red pepper or fresh tomato skin
• 1 spoonful of fresh oregano, chopped up
• The juice of two lemons
• 1/2 cup of olive oil
• Rind of 1 lemon cut into thin strips
• Salt and pepper to taste

Preparation

Add water and the spoonful of JUMBO powdered fish to a pan and bring it to the boil. When it boils, add the shrimps and turn off the heat. Cover the pan and leave the shrimps for about five minutes.

To peel the red pepper, bake it in the oven and leave it in a plastic bag for a few minutes. After that you can easily scrape the skin off. Cut it into dices and place it in an oven dish with the oregano, lemon juice, olive oil and salt and pepper.

Take the shrimps out of the hot water and cool them in very cold water, peel them and remove the dorsal veins. Cut them in half lengthwise.

Add them to the marinate and leave them in the fridge for at least six hours.