Lemon adds a nice contrast to the richness of the oil and garlic. You can decide to substitute squid or scallops for the shrimp.
For 4 people
Clean shrimp, if necessary, and poach until pink. Cool in ice. Drain shrimp from ice. In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers; add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving. Arrange shrimp in decorative design on platter. Garnish with lemon zest and parsley.
Ready in 20 min.