| |
Shrimp Cocktail Exotique
- 2 navel oranges
- 1 1/2 pounds medium shrimp (32 total), shelled and
deveined
- 2 teaspoons extra-virgin olive oil
- 1/2 teaspoon minced and mashed garlic
For sauce:
- 1/2 cup mayonnaise
- 3 tablespoons ketchup
- 1 1/2 tablespoons Cognac
- 2 teaspoons fresh lime juice, or to taste
- 1/2 teaspoon sugar
- 1 Pinch cayenne, or chipotle powder
- 1 Jalapeno, minced
- 2 firm-ripe California avocados
- 6 canned hearts of palm, drained, rinsed,
patted dry, and cut crosswise into
1/2-inch pieces
With a sharp knife cut a slice from top and bottom of each orange, exposing flesh, and arrange with a cut
side down on a cutting board. Cutting from top to bottom, remove peel and pith. Working over a bowl, cut
orange sections free from membranes, letting sections drop into bowl, and squeeze in excess juice from
membranes. Into a large saucepan of boiling salted water plunge shrimp and poach at a bare simmer just
until firm, 1 to 2 minutes. Drain shrimp in a colander and transfer to a large bowl. While shrimp are
still warm add oil, garlic, and 1 tablespoon juice from orange sections, stirring to coat shrimp.
Let shrimp cool to room temperature.
In a small bowl whisk together sauce ingredients until smooth. Sauce may be made 1 day ahead and chilled,
covered. Halve avocados lengthwise, remove pit. Transfer orange sections with a slotted spoon to shrimp
mixture and add hearts of palm, folding ingredients together gently. Divide salad among avocado halves,
mounding it, and spoon sauce over salad.
|
|
|
