Sugar Snap Pea & Shrimp Cocktail
A classic French vinaigrette is the perfect complement to sugar snap peas.
2 tbsp. (15-30 mL) fresh tarragon, coarsely chopped
1 tsp. (5 mL) lemon zest
2 tbsp. (30 mL) fresh lemon juice
1 tbsp. (15 mL) shallots, minced
1 tsp. (5 mL) Dijon mustard
1 small clove garlic, minced
1⁄3 cup (75 mL) extra virgin olive oil
Pinch of salt, pepper and granulated sugar
24 raw tiger shrimp, peeled and deveined
30 sugar snap peas, strings removed
1 cup (250 mL) grape tomatoes, halved
1⁄2 cup (125 mL) red onion, thinly sliced
2 tsp. (10 mL) jalapeno pepper, minced
1 cup (250 mL) radicchio, shredded
Prepare vinaigrette by combining all ingredients (reserve 1 tbsp. of tarragon for later) in a jar, shaking to emulsify. Divide mixture in half. Toss one portion with shrimp in a small bowl and marinate in the refrigerator for 15 to 30 minutes. Reserve other portion at room temperature.
Meanwhile, bring a pot of salted water to a boil and blanch peas for 2 to 3 minutes. Drain, then rinse with cold water. Toss tomatoes, onion and jalapeno pepper in a medium-sized bowl with peas. Set aside.
Remove shrimp from refrigerator. Heat a large grill pan over medium-high heat and sear shrimp with 2 tbsp. of marinade until pink and cooked through, about 2 minutes per side. Remove to a plate and cool slightly.
Divide radicchio between 4 large wine glasses. Add remaining dressing and all but 8 shrimp to pea mixture. Season with additional salt and pepper, and add the other tablespoon of tarragon if desired. Spoon mixture over radicchio. Thread 2 shrimp each on 4 small skewers and lay across glasses.