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Recipe Contest Winner – Roxanne Chan

4 to 6 servings

Ingredients:

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  24 ounces of Contessa Cooked Tail-Off Shrimp, thawed

  
  


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  1 large orange, peeled and chopped into cubes

  
  


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  1/2 cup pimento stuffed green olives, sliced

  
  


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  1 tablespoon red onion, minced

  
  


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  1 tablespoon parsley or cilantro, chopped

  
  


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  3/4 cup orange juice

  
  


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  1/2 teaspoon orange peel, grated

  
  


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  2 tablespoons olive oil

  
  


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  1 garlic clove, chopped

  
  


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  Sliced almonds and lime wedge (optional)

  
  

Steps:

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  In a large bowl combine shrimp, chopped orange, olives, parsley or cilantro and onion.

  
  


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  Mix well and set aside.

  
  


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  In a separate bowl mix the orange juice, orange peel, olive oil and garlic.

  
  


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  Thoroughly combine both mixtures.

  
  


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  Cover and refrigerate for 1 hour.

  
  


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  Divide mixture into serving bowls and garnish with sliced almonds and lime wedge.

  
  


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  Tips:

  
  


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  Create a stunning presentation with this recipe by serving in a martini glass or chilled champagne flute with a salted rim.