Prep 25 mins
Cook 0 mins
Appetizer recipe from "First Impressions" by Betty Rosbottom. This sauce works well with shellfish like shrimp, scallops or crab.
For the Mayonnaise
- 1 cup mayonnaise, Hellman's is preferred
- 1 tablespoon dry sherry
- 2 1⁄2 teaspoons orange zest, grated
For the shrimp
- 1 large navel orange
- 3 tablespoons unsalted butter, plus more if needed
- 3 tablespoons olive oil, plus more if needed
- 2 lbs large shrimp, 21/30 count, peeled and deveined
- lemon leaves (to garnish) (optional)
- To prepare the sherry mayonnaise, whisk the mayonnaise, sherry and orange zest together in a mixing bowl. Cover and refrigerate. This can be prepared up to 2 days ahead of serving.
- Use a vegetable stripper to cut long strips of the peel from the navel orange. Cut the orange peel into very thin julienne strips about 3" long. This can be done a day ahead of serving and wrapped in moistened paper towels and then tightly wrapped in plastic wrap. Cover and refrigerate.
- To cook the shrimp, heat 2 tablespoons each of the butter and the oil in a large, heavy skillet over medium-high heat. When hot, add enough shrimp to comfortably fit in a single layer in the pan and saute, turning once, until the shrimp are curled and pink; about 3-4 minutes.
- Drain shrimp on paper towels and continue this process in batches until all the shrimp are cooked, adding the remaining or additional butter or oil as needed.
- The shrimp are served at room temperature so they can be prepared in advance and left at cool room temperature for 30-40 minutes.
- To serve, place a bowl of the mayo in a serving tray and surround the bowl with the shrimp on a bed of lemon leaves. Sprinkle with the orange peel over the shrimp.