Shrimp Carpaccio with Berries
Shrimp provide protein and iodine, while berries add brightness and acidity without a heavy dressing. The appetizer turns out cold, delicate, and especially good as a light summer start to dinner.
Peel the shrimp (180 g), remove the vein, and slice them lengthwise. Place them between two sheets of film and gently pound with the flat side of a mallet until they form a thin even layer.
Brush a plate with part of the olive oil (5 g), transfer the flattened shrimp onto it, and spread them into one layer. Season with salt (1 g), add the remaining oil, chopped mint (2 g), and lightly crushed pink pepper (1 g).
Crush the raspberries (30 g) lightly with a fork, mix them with Worcestershire sauce (5 g), and scatter the mixture over the shrimp. If you want more brightness, add a few drops of lemon juice right before serving.
Serve the carpaccio immediately so the shrimp stay cold and tender. This is not a make-ahead dish; a few minutes on the plate is enough.
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