Shrimp carpaccio with black olive olive olivada

Peel the shrimp and place them on plastic wrap and cover with another piece of plastic wrap.

With the help of a rolling pin, hammer or even a frying pan, gently beat the shrimp until they are flattened following the shape of the dish we are going to use.

Remove the plastic wrap covering the shrimp carpaccio and carefully turn it out onto a plate or tray. If necessary, put it in the freezer for 1 hour to make it easier to plate.

Olivada: the preparation of the olivada has no mystery, we grind the black olives with the capers to obtain the sauce with which we will decorate the dish.

Garnish the plate with the olivada and a drizzle of olive oil and, if desired, lemon zest.