Ingredients
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)
Directions
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.
