Blood Orange Shrimp Salad

Blood Orange Shrimp Salad

Ingredients

3 lbs of large shrimp, (16/20 count) peeled and deveined

1 blood orange - juiced

3 TBLS Blood Orange Olive Oil

2 cups mayonnaise

1 Tsp Dijon Mustard

2 TBLS dry white wine

6 TBLS fresh dill minced

1 small red onion diced

2 cups chopped celery

Coarse sea salt and ground pepper

In a large bowl add shrimp, juice of blood orange, blood orange olive oil, and salt/pepper to taste.  Cover and refrigerate overnight.

Preheat oven to 350.  Spread shrimp out on a cookie sheet (may need two).  Place in oven for 4 minutes.   Add a little more salt and pepper and mix shrimp and spread out and cook for 3 – 4 mins.  Do not overcook.  Remove from oven and let cool.

In a large bowl combine remaining ingredients and whisk together.  When shrimp are cold ad to mayo mixture and coat well.  Cover and chill for 2 – 3 hours. 

Serving suggestions:  Spoon into a leaf of bibb lettuce, serve over shredded lettuce, in a croissant, on top of avocado half, or just by itself, with a very chilled Chardonnay.