Spirited Shrimp Cocktail

Recipe Ingredients

1/2 cup	118ml	Dry white wine
2		Celery ribs with leaves - chopped
4		Parsley sprigs
4		Black peppercorns
32		Shrimp - peeled, deveined (large)
		For The Salsa
1		Ripe papaya - halved, seeded,
		Peeled and cut into 1/2" pieces
1 cup	62g / 2.2oz	Diced (1/2") ripe tomato
1 cup	146g / 5.1oz	Diced (1/2") ripe cantaloupe
1/4 cup	15g / 0.5oz	Diced (1/4") red onion
2 tablespoons	30ml	Fresh lime juice
1 teaspoon	5ml	Finely-minced jalapeño
1 tablespoon	15ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
6 tablespoons	90ml	Coarsely-chopped fresh mint leaves
4 tablespoons	60ml	Fresh mint sprigs - for garnish (large)

Recipe Instructions

Fill a medium-sized saucepan halfway with water. Add the wine, celery, parsley and peppercorns. Bring to a boil over high heat. Reduce to medium-low and add the shrimp. Simmer until cooked through (shrimp will turn pink), about 2 minutes. Drain, rinse under cold water and drain well again. Refrigerate for up to 2 hours.

Combine all the salsa ingredients in a large bowl using a rubber spatula.

To serve, place 4 shrimp in the bottom of each of 4 martini glasses. Top each with 1/2 cup salsa. Place 4 shrimp on the rim of each glass, grouped together. Garnish each with a mint sprig.

This recipe yields 4 servings.

Per serving: 220 calories, 15g carbohydrate, 29g protein, 5g fat, 250mg cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 03-21-2004

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