Unshell, clean and cut the shrimps. Keep 4 aside for final decoration. In a pan, brown the shrimps’s heads and shells for about ten minutes in 2 tablespoons of olive oil ,tomatoes, garlic , onion , celery and carrots, then add the wine and let it evaporate. Then, add a tablespoon of flour and about a liter of water. Let it cook for another 20 minutes. When it is cooked and ready filter it and keep the sauce aside. Wash the lemons and take off the peel. Cut the peel into very thin julienne strips, and boil them in salted water to relieve the bitterness. Prepare the breadcrumb by blending white bread, pine nuts and a dozen of mint leaves. Then breadcrumb 4 shrimps with tails, and fry them. Cook the pasta in boiling salted water. In the meantime, prepare the mousse by blending about 40 mint leaves, the egg whites and a tablespoon of extra virgin olive oil. Drain the “Mafaldelle” Pasta and put it in a frying pan with the filtered sauce and the chopped shrimps. Cook until creamy. Place the pasta on the mint mousse and decorate with thin strips of lemon, fried shrimp and a fresh mint leaves .
