Shrimp Carpaccio

I've taken some raw prawns and dusted them with meat glue.  They are rolled in plastic wrap tightly and allowed to rest for at least four hours. I lightly poached the roulades until internal temp is around 130  the shrimp log is frozen until solid and then shaved paper thin on a meat slicer. The shrimp Carpaccio can be drizzled with any oil or aioli of choice with some fresh greens.