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Gabriella Imbriano is an Instagram foodie sharing gluten-free recipe ideas that maintain the flavors of her Italian heritage.
1-1.5 lb. shrimp, peeled and deveined
1-2 cups of thinly chopped celery, mostly the leafy core and a few stalks
1/4-1/2 tsp. red pepper flakes
1/2 tsp. oregano
salt & pepper to taste
juice of 1 lemon half, plus lemon slices for garnish
1/4 c. extra virgin olive oil
1/4 c. green olives, halved (optional)
Bring a pot of lightly salted water to a gentle boil.
Toss the shrimp into the boiling water for just a few minutes until they turn pink.
Drain shrimp and place them in ice water to cool them and prevent further cooking.
Wash and chop the celery and olives if using.
Check the shrimp to make sure they have cooled through. Cut them into halves or thirds depending on their size. Add them to the bowl with the celery.
Season with salt, pepper, red pepper and oregano. Dress with olive oil and lemon and toss.
Serve garnished with a slice of lemon.
You can follow Gabriella on Instagram at lapetite.italianne