Peeled Pink Shrimp

Often pre-cooked at sea, pink shrimp have already undergone the denaturation of astaxanthin (which gives them that color). Their main flaw is the risk of overcooking, transforming their striated muscles into irremediable elastic rubber. Science dictates merely warming them. Diced, they are perfect for stuffing ravioli or binding ceviches thanks to their "snappy" texture. The addition of an acid (lime) at the end of preparation is crucial to enhance their natural sugar (glycine).