Tropical Sesame Shrimp Martinis
- Yield: 6 servings
"Thanks to fresh-cooked shrimp sold at most grocery stores, this dish can be assembled in minutes. The palmitos (hearts of palm) are a very Latin addition to this otherwise Asian-inspired recipe—they give a great al dente contrast to the plump, juicy-sweet mandarin segments and the cooked shrimp. If you prefer, you can boil raw shrimp in water flavored with lemon juice, just until pink (I’m partial to shrimp from the Florida Keys or the Gulf Coast) instead of using precooked shrimp."—Lorena Garica
- Sesame Vinaigrette:
- 3tablespoons rice vinegar
- 2tablespoons soy sauce
- 2 1/2teaspoons fresh lemon juice
- 2 1/2teaspoons sugar
- 3/4teaspoon prepared dry mustard
- 1pinch kosher salt
- 3large shallots, very finely chopped
- 3tablespoons light sesame oil
- 3tablespoons vegetable oil
- 2-- oranges
- 2pounds small cooked shrimp
- 1cup hearts of palm, rinsed, drained, halved lengthwise, and sliced crosswise into 1/4-inch-thick rounds
- 1cup cherry tomatoes, quartered
- 3cups baby greens (such as arugula or baby spinach)
- 6small sprigs fresh cilantro
- To make vinaigrette, whisk together the rice vinegar, soy sauce, lemon juice, 1 1/2 tablespoons water, sugar, dry mustard and salt in a medium bowl. Whisk in the shallots and then add the sesame oil and vegetable oil, whisking slowly to emulsify the vinaigrette.
- To make shrimp, place the oranges on a cutting board. Slice off the tops and bottoms to expose the fruit and then slice away the peel and white pith. Use a sharp paring knife to slice between the orange membranes, releasing the orange segments. Transfer the oranges to a large bowl and add the shrimp, hearts of palm, and cherry tomatoes. Pour the sesame vinaigrette over the mixture and gently toss with your hands to combine.
- Divide the baby greens among six martini glasses (or small plates). Top with the shrimp salad and finish with a cilantro sprig. Serve immediately.