Goat milk ricotta foam with citrus marinated shrimp and bottarga

12 red shrimp
1 lemon, orange and grapefruit
250 gr. of goat milk ricotta
80 gr. of bottarga
Salt, olive oil and pepper as needed

Peel and de-vein the shrimp. Meanwhile squeeze the citrus, filter their juices and dilute with oil, salt and pepper until a creamy mixture is obtained. Marinate the shrimp for 20 minutes. Whisk the ricotta twice together with oil, bottarga, pepper and salt as needed. Place the ricotta in the centre of the plate and lay the shrimp on top of it. Add some more bottarga as a finishing touch.