Shrimp carpaccio

Clean the raw shrimp (12–16 pcs). Make a longitudinal cut along the back of each shrimp. Remove the intestinal vein.

Slice the shrimp in half lengthwise. Arrange the halves on a plate in a single layer, pressing down slightly to create an even surface.

In a small bowl, combine olive oil (4 tbsp), lemon or lime juice (2 tbsp), capers (1 tbsp), and finely chopped parsley (a few sprigs). Whisk the dressing with a fork until lightly emulsified.

Drizzle the prepared dressing over the shrimp. Sprinkle with coarse salt and freshly ground black pepper to taste.

For serving, you can add a bit of fresh herbs or thinly sliced lettuce leaves. Optionally, sprinkle with a pinch of dried chili.

Serve the carpaccio immediately after preparation.