Shrimp Carpaccio

2 Instructions

1. 1

   Peel the shrimp bodies and remove the intestines.

2. 2

   Place the shrimp carefully between two circular parchment papers and flatten using a tortilla press or a pot.

3. 3

   Put the flattened shrimp in the freezer to make it easier to remove the paper.

4. 4

   In a saucepan, add the shrimp heads and enough olive oil to cover them.

5. 5

   Cook over medium-low heat for about 15 minutes, pressing the heads to extract the flavor.

6. 6

   Strain the oil well, pressing the heads to extract all the liquid.

7. 7

   Once the oil is warm, whisk in the egg yolk and a little salt while adding the oil in a thin stream to create an emulsion.

8. 8

   Add lemon zest and black pepper to taste.

9. 9

   To plate: peel the parchment from the pressed shrimp discs onto chilled plates, brush with the warm shrimp-head emulsion, and finish with lemon zest, flaky salt and freshly cracked pepper.