Shrimp carpaccio
A source of protein and omega-3 fatty acids, this dish supports heart health and improves metabolism. The refreshing taste of lemon and capers adds brightness, making it perfect for a light lunch or snack.
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.
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