Pickled Citrus Shrimp2013-06-08
1/3 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice
1/3 cup freshly squeezed lime juice
3 tablespoons orange blossom honey
2 tablespoons capers, drained
1 teaspoon celery seed
1 tablespoon prepared horseradish
1 teaspoon Tabasco sauce
½ teaspoon salt
1 pound large shrimp, shelled and deveined
1 large Hale Groves orange
1 small Hale Groves grapefruit
1 small red onion, halved and thinly sliced
Lettuce leaves or arugula (optional)
Combine oil, lemon juice, lime juice, honey, capers, celery seed, horseradish, Tabasco sauce and salt in a large, nonreactive bowl. Whisk thoroughly to combine. Blanch the shrimp for 1 minute in boiling water. Drain the shrimp, add them to the bowl, and toss to coat.
Peel the orange and the grapefruit and scrape off the white pith. Separate the sections, making a small slit in any sections that contain seeds, and pop them out. Add the sections to the bowl, along with the onion, and toss to coat. Cover and refrigerate overnight, tossing occasionally.
Serve on beds of lettuce leaves or arugula, if desired. Drizzle with some of the marinade.
Yield: 6 appetizer servings
Preparation time: 20 minutes to assemble, plus 1 day to marinate