Shrimp skewers with spinach sauce

A nice grilled fish is what you need to cheer up and eat healthily: salmon skewers and prawns with sauce. Few things are as appetizing as fragrant skewers of salmon and shrimp, which instead of simply being sprinkled with lime or lemon, we are going to dip in an exquisite sauce that is prepared with spinich. A few simple steps for a second course that immediately puts appetite and joy. For excellent skewers we strongly recommend using only fresh fish, and therefore unthogged shrimp. For the sauce, however, I suggest you prepare it at least an hour before, so that it can rest and acquire an even better flavor.

Ingredients

120 g 12 bites of fresh salmon, approx.

120 g spinach leaf, already peeled,

60 g broad beans, already blanched and peeled,

12 Shrimp tails already shelled raw

extra virgin olive oil

lemon

salt

black peppercorns

Procedure

To prepare the shrimp skewers with spinach sauce, fold each shrimp tail in half and, in the hollow of the fold, put a morsel of salmon, then fix everything with a toothpick. Boil the spinach in 200 g of boiling salted water and, when it is reduced to half, blend everything into sauce. Pour the latter into a saucepan, let it simmer, add the beans and 50 g of oil, working everything with a whisk; Add salt, pepper and keep warm. Brown the shrimp skewers in a pan, in a drizzle of hot oil, after salt, pepper, sprinkle with lemon juice, then serve, in portion dishes, on a veil of spinach sauce.