Apple Carpaccio with Shrimp
Season the shrimp with salt and pepper. Cook with 2 tablespoons of olive oil over low heat for about 3-4 minutes until done.
Mix the almonds with the parsley, 1 teaspoon of lemon juice, salt, pepper, and olive oil.
Rinse the apples and cut out the core. Cut the cooled shrimp into thin slices. Mix the remaining lemon juice with water in a bowl. Cut the apples into slices as thinly as possible and place immediately in the water.
Briefly drain the apples and pat dry. Arrange on the plates. Divide the shrimp slices on the plates and garnish with the parsley pesto. Serve garnished with parsley. Serve immediately or the apples will begin to brown.