Pineapple Carpaccio with Prawn and Pepper Salad

Ingredients

• 1 1/4 pounds extra-large prawns, peeled and deveined
• Kosher salt and freshly ground black pepper
• 1 cup plus 1 tablespoon blanco tequila
• 1 ripe pineapple, peeled, cored, and cut into 1/4-inch-thick slices
• 6 tablespoons extra-virgin olive oil
• 1 teaspoon finely grated lime zest
• 2 tablespoons freshly squeezed lime juice
• 1 red bell pepper, seeded and cut into thin strips
• 1 green bell pepper, seeded and cut into thin strips
• 1 orange or yellow bell pepper, seeded and cut into thin strips
• 1 jalapeño, seeded and minced
• 1 tablespoon chopped fresh Italian parsley, plus sprigs, for garnish