Servings:
12
Chef notes
Throw a classy cocktail party with this easy shrimp hors d'oeuvre from chef Craig Strong of Studio at Montage.
Ingredients
- 12 large shrimp, pre-cooked and butterfly cut
- ½ cup micro or baby lettuce
- 3 pieces candied ginger, each cut into 4 strips
- 1 vanilla bean
- ¼ cup orange juice
- ¼ cup white wine vinegar
- ½ cup olive oil
Preparation
Run knife down shrimp from top to tail for butterfly-sliced shrimp. Open up the shrimp and place 1 strip candied ginger inside the shrimp, along with a sprig of baby lettuce.
Close both ends with the prongs of the fork.
Scrape the seeds of the vanilla bean into the orange juice. Bring it to a boil and add the vinegar and olive oil to create vinaigrette. Serve in a decorative bowl to dip shrimp.
