. 400 of raw, shelled prawn tails 
2 lemons 
a bunch of parsley 
a bunch of rocket 
dl. 1.2 of extra virgin olive oil 
salt and freshly ground pepper 

Open the prawns in half, remove the black fillet and lightly tap them with a
flat blade. Arrange them on the plates, salt and pepper them.
Garnish in the center with the rocket leaves, sprinkle with chopped parsley,
season with an emulsion prepared with the juice of the two lemons and the 
extra virgin olive oil. Serve the cold carpaccio.