Recipe Contest Winner – Roxanne Chan
4 to 6 servings
24 ounces of Contessa Cooked Tail-Off Shrimp, thawed
1 large orange, peeled and chopped into cubes
1/2 cup pimento stuffed green olives, sliced
1 tablespoon red onion, minced
1 tablespoon parsley or cilantro, chopped
3/4 cup orange juice
1/2 teaspoon orange peel, grated
2 tablespoons olive oil
1 garlic clove, chopped
Sliced almonds and lime wedge (optional)
In a large bowl combine shrimp, chopped orange, olives, parsley or cilantro and onion.
Mix well and set aside.
In a separate bowl mix the orange juice, orange peel, olive oil and garlic.
Thoroughly combine both mixtures.
Cover and refrigerate for 1 hour.
Divide mixture into serving bowls and garnish with sliced almonds and lime wedge.
Create a stunning presentation with this recipe by serving in a martini glass or chilled champagne flute with a salted rim.
Posted on 09/29/2015 at 01:01 AM