Small shrimp: 24
Lemon juice: 2
Extravirgin olive oil: 5 tbsp
Parsley: 1 bunch
White or pink pepper
Wash the shrimp in salt water and remove shells; clean and chop the parsley.
In a small bowl, mix together the olive oil, lemon juice, a pinch of salt, some fresh-ground pepper, and the parsley, then whisk into an emulsion.
Dip the scampi, one by one, into the sauce, and distribute them on 4 individual plates.
Whisk the remaining sauce again, pour it into a small bowl, which the diners may use after you have brought the shrimp to the table.