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Shrimp and Citrus Cocktail

Photo: Becky Luigart-Stayner; Styling: Buffy Hargett
Hands-on time 15 mins
Total time 3 hrs, 15 mins
Yield Makes 4 to 6 servings
Modern stemmed glassware gives this updated classic a fresh look.

Ingredients

  • 1 pound peeled, large cooked shrimp with tails (3 1/40 count)
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 large shallots, minced
  • 2 teaspoons Dijon mustard
  • 2 teaspoons orange zest
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried crushed red pepper
  • 2 large navel oranges, peeled and sectioned
  • 3 tablespoons chopped fresh basil

How to Make It

  1. Devein shrimp, if desired.

  2. Whisk together olive oil and next 6 ingredients in a large bowl. Pour mixture into a large zip-top plastic freezer bag; add shrimp, turning to coat. Seal and chill 3 to 8 hours, turning occasionally. Drain shrimp mixture, and stir in oranges and basil. Spoon mixture into chilled glasses or small serving bowls.