Beet Carpaccio with Sautéed Shrimp
- 100 grams lamb's lettuce
- 100 grams Walnut
- 3 cooked Beets
- 2 Apple
- 3 tablespoons lemon juice
- 6 frozen Shrimp skewers
- 4 tablespoons Walnut oil
For the sauce: In a bowl, whisk together the mayonnaise, vinegar and honey, season with salt and pepper. Rinse the lettuce and shake dry. Coarsely chop the walnuts and cook in a dry skillet until fragrant. Drizzle the walnut oil onto plates, season with salt and pepper. Peel the beets and very thinly slice.
Arrange the sliced beets like scales on the plate on top of the walnut oil. Meanwhile, peel, halve, remove the seeds and thinly slice the apples. Sprinkle with lemon juice. Thaw the shrimp skewers under cold running water and pat dry. Heat the remaining oil in a skillet and saute the skewers until the shrimp are crispy and cooked through, season with salt and pepper.
Arrange the lettuce and apple slices in the middle of the plate and drizzle with the sauce. Top with the skewers, sprinkle with walnuts and serve immediately.