Shrimp/orange appetizer

Yield: 4 Servings

Measure Ingredient
24 \N Raw shrimp
6 \N Whole allspice
2 smalls Red onions
3 larges Seedless Navel oranges
8 \N Flat anchovy filets
½ cup Sauce vinaigrette with rosemary
12 \N Italian black olives
\N \N Romaine lettuce leaves
2 teaspoons Dijon mustard
½ teaspoon Garlic; minced
4 teaspoons Red wine vinegar
½ cup Olive oil
1 teaspoon Fresh rosemary -or-
½ teaspoon Dried rosemary

Place shrimp with allspice and salt to taste in saucepan. Add cold water to barely cover. Bring to boil, turn off heat and let stand until room temp. Drain, shell, and devein shrimp. Peel and slice onions. Place in small bowl. Pour boiling water over and stir for 15 seconds. Drain immediately and refresh in ice water. Drain again. Peel and slice oranges.

Arrange on top of lettuce leaves on 4 salad plates. Place shrimp on top of orange slices. Then garnish with onion rings, anchovy filets, and olives.

Spoon vinaigrette over each serving. Make vinaigrette by blending dijon mustard, garlic, vinegar, olive oil, and rosemary. Add fresh ground black pepper to taste.



From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .

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