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Citrus Shrimp Cocktail recipe adapted from Victoria
Allyson
It's important to
add toss everything together at the last minute, right before serving.
If you let the shrimp sit in the citrus juice for too long, the acidity
of the juice can make the shrimp a bit rubbery.
Oh, one last
thing. Make sure you do not overcook the shrimp! serves 4 as appetizer
1 pound jumbo shell-on
shrimp 1-2 tablespoons olive oil 1 grapefruit 1 orange 10
fresh mint leaves, plus sprigs for garnish 1 cup sparkling wine,
champagne, prosecco or sparkling cider
1. Section the grapefruit
and the orange, reserving the membrane. Squeeze the membranes to extract
the juice and discard the spent membranes.
2. Use small kitchen
shears to snip off the shrimp legs, if still attached. Devein and
butterfly the shrimp while keeping the shell on. Toss the shrimp with
the olive oil. For healthier version, just spray both sides of shrimp
with cooking oil.
3. Heat a frying pan or grill. When hot, lay
all the shrimp opened and flat on the grill. Cook each side for 1-2
minutes, or until just barely cooked through. When the shrimp begin to
change color, you can remove from the hot pan.
4. In a small
bowl, combine the sparkling wine and citrus juice. In a large bowl, toss
together the grilled shrimp with the orange/grapefruit sections and the
mint. Divide and spoon into 4 small dessert bowls. Pour in the
sparkling wine/juice mixture into each bowl.
