Shrimp Carpaccio with Zucchini and Paprika

Shrimp Carpaccio

Preparation

Wash the courgettes and lower them into cubes. Skip the courgettes with the chopped onion and a pair of tablespoons of oil, add 2 tablespoons of water and let it sauté for 10 minutes over medium warmth.

Wash the prawns, peel them and open them to take away the black filament. Flatten them by gently beating with a meat mallet, prepare them on a plate and taste them with candy paprika.

Put together a sauce with lemon, ginger, oil, salt and pepper.

Serve the shellfish on a layer of courgettes, glaze with the freshly ready sauce and, lastly, adorn the dish with freshly chopped thyme.

Elements

eight entire prawns

four courgettes

1 Tropea onion

1 tablespoon of candy paprika

additional virgin olive oil

lemon

ginger

thyme

Salt and Pepper To Style.

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