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Shrimp and Citrus Cocktail

1 lb large cooked shrimp (31/40 count peeled with tails )
13 cup extra virgin olive oil
13 cup red wine vinegar
2 large shallots, minced
2 teaspoons Dijon mustard
2 teaspoons orange zest
12 teaspoon salt
12 teaspoon dry crushed red pepper
2 large navel oranges, peeled and sectioned
3 tablespoons chopped fresh basil


Whisk together olive oil and next 6 ingredients in a large bowl. Pour mixture into a large zip-lock bag, add shrimp, seal bag and turn to coat. Chill 3 to 8 hours, turning occasionally. Drain shrimp mixture, and stir in orange segments and basil. Spoon mixture into chilled glasses or small serving bowls.

Source: www.food.com