Yield: 4 Servings
|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.
ANCHOVIES ADD TO THE TASTE
OF THIS DISH
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .