Beet Carpaccio with Sautéed Shrimp

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.