TO CURE THE SHRIMP:

Peel and cover with salt and lemon zest for about 12 minutes, after this time, wash and dry, set aside for later plating.

WHITE GARLIC:

Put all the ingredients in a blender or thermomix, blend well until a creamy texture is obtained, add salt if necessary, strain and set aside for later use.

PRESENTATION:

Cut the Lingote de Mar roe into thick slices, place in a soup dish accompanied by some thin slices of grape, some fried almonds and some shrimps, finish the dish with a drizzle of virgin olive oil from the roe itself.