Rock Shrimp With Orange Oil

Total Time: 38 mins Preparation Time: 20 mins Cook Time: 18 mins

Ingredients

• Servings: 6
• 2 ears fresh corn
• 2 medium red onions
• olive oil
• salt and pepper
• 2 tablespoons butter
• 1 lb mushroom, sliced
• 1 head romaine lettuce, sliced
• 2 lbs cleaned rock shrimp
• 1/4 cup chopped fresh herb (dill, tarragon, chives)
• 1 tablespoon orange oil

Recipe

• 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 glass or on small plates, with crackers or crunchy bread and a glass of .