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1
In a small saucepan, bring 2 cups of well salted water to a boil over high heat.
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2
Remove the pan from the heat and whisk in the chickpea flour.
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3
Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture.
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4
Be sure to whisk out the lumps.
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5
If the mixture thickens too quickly, add more water.
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6
Stir in the remaining ingredients.
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7
Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish.
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8
Chill until the mixture has set.
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9
This can be done up to a few days in advance.
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10
Cut into desired shapes and pan-fry or deep-fry.
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11
For the salad:
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12
Preheat the grill to medium.
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13
Carefully toss the shrimp with olive oil and season with salt.
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14
Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side.
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15
While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat.
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16
Cut triangles of the panelle and fry on both sides in the preheated oil.
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17
When crispy on both sides remove and blot on paper towels.
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18
Sprinkle with salt.
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19
In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil.
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20
Season with salt and make sure it tastes delicious.
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21
Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad.
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22
Shrimpy!
