18 cooked shrimps
2 zucchinis, sliced thinly, lengthwise
3 teaspoons of green pesto
freshly ground black pepper
3 tablespoons of almond slices
3 tablespoons of extra virgin oil
pinch of salt

1. Spread pesto on zucchini slices, place one shrimp at the end of each slice, roll up, pierce with bamboo skewer (3-4 rolls per one skewer).

2. Sprinkle with salt and pepper.
Heat frying pan, roast almond slices till they turn golden. Remove from the pan.

3. Heat olive oil, fry skewers, about 4 minutes, flip and continue frying 4 more minues.

4. Serve sprinkle with almond flakes.