Shrimp Carpaccio with Berries
Shrimp give this carpaccio a clean protein-forward flavor, while raspberries and mint add light acidity and freshness without a heavy side. The result is an elegant chilled starter where the sweet-tart berries balance the seafood especially well.
Peel the shrimp (120 g), remove the vein, and slice each one lengthwise. Place them between two sheets of film and flatten them gently with the smooth side of a mallet.
Brush the plate with part of the olive oil (15 g), arrange the shrimp in an even layer, and season them with table salt (1 g), the remaining olive oil, finely chopped mint (1 g), and lightly crushed pink pepper (1 g).
Mix the raspberries (30 g) with Worcestershire sauce (5 g), crush them slightly so they release juice, and spread the mixture over the shrimp. Serve at once while the flavor stays bright and fresh.
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