Preparation
Heat a frying pan with plenty of vegetable oil until it reaches a high temperature. Fry the rice paper sheets, one at a time, for a few seconds, until they expand completely and acquire a light, crispy texture, similar to popcorn. Remove and drain on absorbent paper.
Place the shrimp between two sheets of parchment paper. Using a tortilla press, carefully press until you obtain a thin and uniform carpaccio, maintaining the integrity of the shrimp.
Arrange the shrimp carpaccio on top of the previously fried rice paper sheets.
Season gently with fleur de sel, a drizzle of extra virgin olive oil, a pinch of smoked paprika, finely grated lime zest, and a few drops of lime juice.
Finish with small coriander leaves and edible flowers.
Serve immediately to preserve the crisp texture of the rice paper and the freshness of the shrimp.