Skewered shrimp with anchovy spread

Ingredients for a starter: 16 average-sized precooked shrimp, 1 shallot, 2 tablespoons olive oil, the juice of one lemon, Fleur de Sel, Espelette pepper,  fresh dill, 1 can of anchovy spread.

 

Peel and chop the shallot. Peel the shrimp, leaving the tails on. In a bowl, mix with the shallot, chopped dill, olive oil and lemon juice until coated. Skewer 2 by 2 on small wooden skewers. Sprinkle with fleur de sel and Espelette pepper. Grill 5 min., until golden, turning over halfway through. Serve with anchovy spread.

 

The little +: Accompany with a mesclun salad.