VENERE RICE WITH SHRIMPS AND COURGETTES

Ingredients · Venere rice: 250g
· Shrimp: 300g
· Extra virgin olive oil Il Cavallino "Special Edition": 20g
· Lemons (juice and zest): 1
· Black pepper: Q.b. 
· Zucchini: 300g
· Garlic: 1 clove

Preparation To make Venere rice with shrimps and zucchini, start by cooking the rice: fill a pot with plenty of water and bring it to a boil, pour in the rice, add salt and cook for about 15 minutes (follow the cooking instructions on the package of the Venere rice from you chosen).
Meanwhile, wash and trim the courgettes, then grate them with a grater with large holes.
In a pan, heat the Il Cavallino "Special Edition" extra virgin olive oil with the peeled garlic clove, add the grated zucchini, salt and pepper, cook for about 5 minutes and then remove the garlic clove and set aside the vegetables.
Now take care of cleaning the shrimp: remove the carapace, or the outer shell, cut off the tail and divide them in half lengthwise, remove the intestine, or the dark filament that is on the back.
Place the cleaned shrimps in a bowl, sprinkle them with olive oil, flavor them with the grated lemon zest, salt and pepper and a few drops of Tabasco.
Sauté the prawns in a hot pan for a couple of minutes, blending with the lemon juice.
As soon as the prawns have browned, turn off the heat and set aside.
As soon as the Venere rice is ready, drain it into a bowl, add the cooked zucchini mixed with a spoon to mix. Everything is ready to serve! It will be possible to add fresh or slightly heated tomatoes in a pan according to taste.