Gamberetti all'agro (Marinated Shrimp)

The water should be really boiling so the cooking time for the gamberetti is accurate.

Do not cook them longer, otherwise they will quickly become dry and tough.

Cooling them stops the cooking process and keeps the texture tender.

If you like, remove the vein (the dark thread) for a cleaner taste.

Salt moderately at first and taste again after marinating before adding more.

The more often you stir, the more evenly the marinade will be distributed.

Flat-leaf parsley is most aromatic; chop it fresh just before serving.

A mild, fruity olive oil works especially well so the lemon flavor remains in the foreground.

Especially good as an antipasto with crusty white bread or on a mixed starter platter.