How to make
Clean the shrimp and put them to soak in 3 1/3 tbsp (50 ml) of vinegar and lemon juice for about half an hour. Then cook them in 4-5 tablespoons of olive oil. Once soft, add 2 sprigs of chopped onions and corn, then add salt and pepper to taste.
Boil the blanched rice with a little salt and oil until ready. Add salt, pepper and chopped parsley. In a large bowl, place the rice, top it with the shrimp and corn. Chop 1 green onion on top.
If needed, season with more salt, olive oil and lemon juice.
