I developed this recipe for an outdoor party hosted in honor of Michelle Delacroix, the official artist for the1996 Olympics. It was part of a Paris to Provence menu. I wanted to be able to serve shrimp, but it is typically not very attractive when it starts to get warm and ‘fishy’. The acid killed all the surface bacteria which kept it very fresh and appealing! It really did not even need any sauce. It could be served ice cold and be perfectly refreshing and delicious……effortlessly.
I like this shrimp with just a sprinkle of sea salt icy cold.
Summer Citrus Shrimp Cold shrimp
1 pound deveined peeled cooked shrimp
2 cups pasteurized orange juice
Marinate the shrimp in the orange juice in a bowl in the refrigerator for up to 8 hours; do not marinate for more than 8 hours or the shrimp will be tough. The acids in the juice helps to sterilize the surface and the sweetness is wonderful. Drain and discard the juice. Serves 4.
