Ingredients for 4 people

• 2 cans chickpeas preferably Bonduelle
• 8 prawns freeze 36/40
• 4 shrimp
• 1 handful of chopped parsley
• 4 sprigs of parsley for decoration
• extra virgin olive oil
• white wine
• salt

Preparazione:

Drain the beans and plunge into a heated frying pan with plenty of extra virgin olive oil, add the chopped parsley, stir and cook for 10 minutes, crushing some of the chickpeas with a fork in the meantime clean the queues that you did let thaw only the tail end slit in a vertical manner on the back and lift up your wicker dark wash shrimp, leaving the 4 heads, raising the armor, slit on the back and also to lift up the dark wicker.

Heat a pan with a drizzle of extra virgin olive oil, put the prawns and cook on both sides for 2 minutes, blended with white wine, let evaporate, add salt and turn off.

Take 4 serving plates and with the help of a coppapasta, fill it with chickpeas and lying on each of 3 prawns in a clockwise direction and finally the shrimp. Garnish with sprigs of parsley.