Zesty Citrus Pickled Shrimp

Accents Winter White Salad with Cilantro-Lemon Vinaigrette

Recipe by: Gabrielle

SERVES: 4-6 appetizer portions, 8-10 small plates

Wine Pairing:  2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley

PREP TIME: 25 minutes COOKING TIME: 5 minutes TOTAL TIME: 30 minutes + 2 hours minimum pickling

INGREDIENTS

BLANCH SHRIMP

• 9 cups water
• 1 fresh lemon, juiced then cut into ½” slices
• 2 Tbsp. sea salt
• 4 tsp. GC Napa Valley Fish Rub Proprietary Blend
• 1 lb. raw, shell-on, extra-large shrimp 26/30 or jumbo 21/25
• 4 cups cold water + 2 cups ice cubes

ZESTY CITRUS PICKLED SHRIMP MARINADE – Yield ¾ cup

• 5 Tbsp. fresh lime juice
• 2 Tbsp. green onion, white and green parts sliced thin
• 3 Tbsp. GC Napa Valley Natural Orange Infused Honey
• 3 Tbsp. GC Napa Valley Natural Jalapeño Olive Oil *
• 2 tsp. GC Napa Valley Fish Rub Proprietary Blend
• 1½ tsp. GC Napa Valley Natural Wild Fennel Finishing Sea Salt
• ¼ tsp. GC Napa Valley Natural Lemon Tellicherry Pepper

TO PREPARE

1. Blanch Shrimp (semi-cooks the shrimp): Heat 9 cups water per lb. of shrimp in a medium pot over high heat with the next three ingredients. Bring to a rolling boil. In the meantime, prepare ice bath: 4 cups cold water + 2 cups ice cubes.
2. To the boiling water, add raw shrimp, give a slight stir, cook 2 minutes (do not overcook; shrimp will finish ‘cooking’ in the acidic pickling marinade.) Drain shrimp, put in ice bath. When cool, peel and devein.
3. Citrus Pickling Marinade: Mix the ingredients in a stainless-steel or glass bowl. Add shrimp, stir to coat, refrigerate 2 hours minimum, stirring occasionally.

TO SERVE

SHOPPING LIST

• 1 lemon
• 1 lb. raw, shell-on, extra-large shrimp 26/30 or jumbo 21/25
• 2 limes
• 1 bunch green onions
• Sea salt