Shrimp and Citrus Cocktail

My stepmother has made this as her first course for Thanksgiving dinner every year since this issue came out (she roasts the shrimp on a sheet pan, drizzled w/ olive oil, salt, pepper, 425 for 6 min, and removes tails before serving). Served in a mini trifle dish lined with Butter Lettuce leaves. Now, this is my first course for every festive meal!

Not only was this quick and easy but it got rave reviews at my New Year's Eve party. Everyone wants the recipe. I removed the shrimp tails, marinated for about 6 hours, and then after adding the orange slices and basil placed about a tablespoon in chilled oriental white soup spoons arranged on a platter.