Shrimp and Avocado Carpaccio

1. 1

   Thinly slice the onion.

2. 2

   Set aside for 10 minutes to reduce bitterness.

3. 3

   You can use the raw shrimp as they are, or boil them if you're allergic like me.

4. 4

   Put small slits into the back of the shrimp.

5. 5

   Open them up, hold them with the back of your knife, and stretch until it pops.

6. 6

   Doing this will make even the small and curled shrimps look bigger.

7. 7

   Slice the avocado into the same number as the shrimp.

8. 8

   Combine the ingredients to make the wasabi and lemon sauce.

9. 9

   Arrange by alternating the avocados and shrimp, like the petals of a flower.

10. 10

    Top the onions on the center, and serve with sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.