1. In a food processor, finely chop the basil and celery leaves with the oil, but save a few leaves for the final decoration. Season with salt and pepper. Set aside.

2. Cook the shrimp for 3 minutes in boiling salted water. Drain and set aside.

3. Cut the cucumber into equal-length segments. Cut each segment into a round shape using a cookie cutter to form the cucumber bites.

4. Use a Parisian spoon to hollow out the center of each cucumber bite, removing excess seeds and making room to pour in the Sambuca.

5. Arrange the shrimp on top of each cucumber bite. Decorate with the herb pesto and a celery leaf.