The carpaccio di Gambero Rosso is a preparation based on fish obtained by shredding the pulp of the tail of shrimp shelled by hand and immediately thermally cut down to preserve their flavours. The Red Shrimp is a species of shrimp that is fished mainly off (between 200 and 1000 meters deep) of the waters of the Mediterranean Sea by the fishing fleet of Mazara del Vallo. Its name is derived from its peculiar bright intense red colour.