Chili Shrimp

Yields
8-10 Servings

from Hotel Saint Cecilia, Austin, TX

2 tablespoons olive oil

1 teaspoon Worcestershire sauce

¼ cup chopped garlic

2 tablespoons dried parsley

1 tablespoon chili flakes

Salt and pepper

1 pound cleaned shrimp, tails intact (26-30 or larger)

Butter as needed

8–10 assorted mini peppers, halved

8–10 leaves mini romaine

Citrus Remoulade (recipe follows)

For the Citrus Remoulade

10 cloves garlic

1 teaspoon Champagne vinegar or white wine vinegar

½ teaspoon lemon juice

Pinch sea salt

2 tablespoons chopped parsley

5 cornichons

9 capers

2 tablespoons Dijon mustard

½ teaspoon white pepper

1 cup mayonnaise (homemade is preferable)

The Shrimp

Make marinade by mixing together first 5 ingredients. Add salt and pepper to taste.
Slice shrimp to split at the head so it splays (as opposed to being butterflied). Marinate, being sure to coat all shrimp evenly.
Heat pan with good chunk of butter. Fry shrimp with mini peppers in butter. Remove shrimp when golden on all sides. Leave peppers in pan until slightly charred.
Serve shrimp on mini romaine leaves, drizzled with Citrus Remoulade and topped with fried mini peppers.

Citrus Remoulade

Preheat oven to 400 degrees.
Roast garlic on lightly greased sheet pan for xx minutes.
In food processor, blend roasted garlic with vinegar, lemon juice, sea salt, parsley, cornichons, capers, mustard, white pepper, and mayonnaise until smooth.

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