How to cook
Crush the garlic and mix it with the finely chopped parsley and olive oil. Spread half of this mixture on the cuttlefish and squeeze half a lemon on them. Leave them aside for at least 30 minutes.
You can peel the shrimp or leave them whole.
Get yourself wooden skewers - 8 pcs. for the specified amount of products.
Pierce, alternating cuttlefish, shrimp, cuttlefish, shrimp again and finally finish off with cuttlefish. For a good aesthetic appearance, we do not string the skewer with more of the products - 3 cuttlefish and 2-3 shrimps are enough.
In a pan over high heat, sprinkle a little of the garlic mixture and salt on the bottom and bake each skewer for 3 minutes on each side.
Serve them immediately, sprinkled with the remaining garlic, parsley and olive oil (add extra olive oil if you like). Sprinkle them with freshly ground black pepper, if desired.
Cut the lemon into thick slices and garnish them with it. I recommend consuming them while they are warm, because sometimes the tiny cuttlefish become slightly tough when they cool.
This is an appetizer, easy to prepare and with a spectacular look. It is a wonderful company for a glass of white wine.
Enjoy the good moments around the table!
The baby cuttlefish and shrimp skewers are great.