Peel the shrimp, remove the veins and tails, wash thoroughly, and pat dry with kitchen paper.

In a bowl, combine shrimp, salt, and sake, and massage gently.

Slice zucchini into 1cm rounds, cut king oyster mushroom into quarters and halve them, slice garlic thinly, and quarter the lemon slices.

Heat olive oil and garlic in a pan over low heat until fragrant, then add mushrooms and stir-fry on medium heat until softened.