Shrimp with Squash Chips and Almonds

Thoroughly wash the skin of the squash and remove the seeds. Without removing the skin, very thinly slice the squash using a mandoline. Fry the squash slices, a few at a time, in hot peanut oil for a couple of minutes, then drain on paper towels (chips). In the same oil, fry the almond slices for a few seconds.

Shell the shrimp and sauté them in a pan with 1 tablespoon of olive oil and a pinch of salt for 2-3 minutes. When almost cooked, add 1 tablespoon of white wine and turn off heat when it has evaporated. Salt the squash chips and serve right away along with the shrimp, garnishing with sliced almonds.