24 large raw shrimps
1 lemon, cut into quarter-rings
1 coffeespoon salt
1 lemon juice
3 bay leaves, cut into pieces
1 tablespoon oil

– Remove the shells and the heads from the shrimps and clean the inside by running a knife point down the length. Wash and drain the shrimps.
– Place them on a plate, soak with lemon juice and sprinkle with salt.
– Put 6 shrimps on each skewer, piercing one through the base of the head, the other through the tail, interlacing each with a piece of lemon and by leaf. Cover lightly with oil, then put on the barbecue or in the oven for 6 minutes, turning them when half done.
– Serve with boiled or steamed potatoes.


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