11/2 pounds medium shrimp, shelled and deveined
3/4 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
5 tablespoons extra-light olive oil
1/4 cup orange juice
1/4 cup Triple Sec or other
1/2 cup mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup orange juice
1 tablespoon balsamic vinegar
1/4 cup extra-virgin olive oil
2 hearts of romaine
1/2 red onion, thinly sliced
1 large fennel bulb (8-10 ounces)
5 large oranges, peeled
Salad croutons (optional)
6 tablespoons grated Parmesan or Romano cheese
Insalata Siciliana on i Gamberi Spadellati
Mix together the salt, pepper, garlic powder, onion powder and paprika. Sprinkle the mixture evenly over both sides of the shrimp. In a large nonstick sauté pan, add the extra-light olive oil and cook over high heat for 3 minutes until it is very hot. Add the coated shrimp to the pan and cook for about 1 to 2 minutes on each side. Add the orange juice and Triple Sec, stir well, and cook for 1 more minute. Turn off the heat and, with a slotted spoon, remove the shrimp to a plate lined with brown paper.
Make the dressing by whisking the mayonnaise, salt and pepper, orange juice and vinegar in a bowl. Continue whisking vigorously and slowly add, in a stream, the extra-virgin olive oil. Continue whisking until all of the ingredients are incorporated and the olive oil is emulsified into the salad dressing.
Remove the two outer layers of the romaine lettuce and cut the hearts into 1-inch pieces. Remove the large outer leaves of the fennel bulb, cut in half and slice thinly. Cut the peeled oranges in half and cut into 1/4-inch slices.
To assemble the salad:
Toss the lettuce, onion, fennel, orange pieces, croutons and cooked shrimp in a large bowl. Add the dressing, mixing well to coat all of the ingredients. Place the salad on individual serving dishes and sprinkle with cheese.