Rock Shrimp Martini With Orange Oil

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Ready In:
38mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Bring a large pot of salted water to a boil.
  • Shuck the corn, discarding all of the silk, and add the ears to the boiling water.
  • Cook for 5 minutes, drain and let cool.
  • Using a sharp knife, slice the kernels from the ears and set aside.
  • Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper.
  • Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes.
  • (Alternatively, you can broil the onion slices in the oven.).
  • Let cool, then dice the slices.
  • Heat 1 tablespoon of butter in a medium skillet and sauté the mushrooms over medium-high heat just until tender, 3 to 5 minutes.
  • In a large bowl, combine the corn, onions and mushrooms and toss to mix.
  • Set aside.
  • Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves.
  • Set aside.
  • Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned).
  • Add the rock shrimp with salt and pepper.
  • Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.
  • Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil.
  • Toss to thoroughly coat and taste for seasoning.
  • Serve In a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.

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