Shrimp/orange Appetizer
Ingredients:
24
Raw shrimp
1
ts
Fresh rosemary or
1/2
c
Olive oil
4
ts
Red wine vinegar
1/2
ts
Garlic, minced
2
ts
Dijon mustard
Romaine lettuce leaves
12
Italian black olives
Rosemary
1/2
c
Sauce vinaigrette with
8
fl
Anchovy filets
3
lg
Seedless navel oranges
2
sm
Red onions
6
Whole allspice
1/2
ts
Dried rosemary
Method:
Anchovies add to the taste of this dish.
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.