Apple Carpaccio with Pesto and Shrimp

Ingredients

• 250 g large peeled shrimp tails (ready to cook)
• 2 Apples
• 4 tsp lemon juice
• 10 tbsp olive oil
• 3 tbsp finely chopped parsley
• 2 tbsp ground almonds
• Salt
• ground pepper
• parsley for garnish

Instructions

1. 1.

   Season the shrimp with salt and pepper, then sauté in 2 tsp olive oil over low heat for about 3-4 minutes until cooked through.

2. 2.

   Combine almonds, parsley, 1 tsp lemon juice, salt, pepper, and remaining olive oil to make the pesto.

3. 3.

   Wash the apples and remove cores. Slice the cooled shrimp lengthwise into thin slices. In a bowl, mix the leftover lemon juice with water. Thinly slice or shave the apples as finely as possible and place them in the water.

4. 4.

   Drain the apple slices briefly, pat dry, and arrange on plates. Decoratively lay the shrimp slices over the apples and top with parsley pesto. Garnish with parsley before serving.