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It has pale lemon color and intense aromas of lemon, Turkish delight, lime, rose, grapefruit, green apple, orange blossom, and jasmine. Hints of honeysuckle and orange complement the setting.
Juicy mouth, with medium body and sharp, citrusy acidity.
Pair it with pasta with salmon, stuffed squid on the grill, chicken with butter - lemon sauce, sea bass or sole fish a la meuniere.
If you use frozen shrimps, let them defrost overnight in the fridge. Drain the shrimps and dry them with kitchen towel.
Zest a large lemon and then squeeze the juice to give at least 2 tablespoons of juice and close to half a tablespoon of lemon zest. Clean the garlic and finely chop it.
Heat the olive oil in medium to high heat, then add the butter to melt.
Add the shrimps to a single layer and leave until they start getting pink color at the edges, no longer than 1-2 minutes.
Turn the shrimps on the other side and add the chopped garlic. Continue cooking for another 3-4 minutes. Pour in the lemon juice, add the lemon zest and salt to taste and mix to cover the shrimps with the sauce.
Serve immediately
