Author :: ArielRose
Category :: Appetizer Recipes
Ingredients ::
- 2 navel oranges
- 1 1/2 pounds medium shrimp (32 total), shelled and deveined
- 2 teaspoons extra-virgin olive oil
- 1/4 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
- a pinch of cayenne
- 3 firm-ripe California avocados
- 6 canned hearts of palm, drained, rinsed, patted dry, and
- cut crosswise into 1/2-inch pieces
Shrimp Cocktail Exotique
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. Quarter avocados lengthwise, removing pit and peel, and cut into 1/2-inch dice.
Transfer orange sections with a slotted spoon to shrimp mixture and add hearts of palm and avocado, folding ingredients together gently.
Divide salad among 4 plates, mounding it, and spoon sauce over salad.
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