Rock Shrimp Martini With Orange Oil

Total Time
38mins
Prep 20 mins
Cook 18 mins

Ingredients Nutrition

Directions

  1. Bring a large pot of salted water to a boil.
  2. Shuck the corn, discarding all of the silk, and add the ears to the boiling water.
  3. Cook for 5 minutes, drain and let cool.
  4. Using a sharp knife, slice the kernels from the ears and set aside.
  5. Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper.
  6. Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes.
  7. (Alternatively, you can broil the onion slices in the oven.).
  8. Let cool, then dice the slices.
  9. Heat 1 tablespoon of butter in a medium skillet and sauté the mushrooms over medium-high heat just until tender, 3 to 5 minutes.
  10. In a large bowl, combine the corn, onions and mushrooms and toss to mix.
  11. Set aside.
  12. Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves.
  13. Set aside.
  14. Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned).
  15. Add the rock shrimp with salt and pepper.
  16. Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.
  17. Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil.
  18. Toss to thoroughly coat and taste for seasoning.
  19. Serve In a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.