Recipe courtesy of Kitchen Revelry (St. Martin’s Press, 2013), by Ali Lartin
- 1/4 cup dry white wine
- Juice from 1 lemon
- 1 Tbs. plus 5 Tbs. California Olive Ranch extra virgin olive oil, divided
- 24 large shrimp (about 1¼ pounds), peeled, deveined, with tails attached
- 1 cup fresh mint leaves, loosely packed
- ½ cup feta cheese, crumbled
- 4 limes, halved
- Sourdough baguette
- Sea salt and freshly ground black pepper, to taste
- Pour wine, lemon juice, and 1 Tbs. California Olive Ranch extra virgin olive oil in a large skillet and bring to a boil over high heat. Reduce heat so mixture is at a simmer.
- Working in batches, add eight shrimp at a time to cooking liquid and simmer for about 4 minutes, turning after 2 minutes. When shrimp is done, it will have turned a bright pink. Be careful not to overcook.
- Transfer shrimp to a bowl with a slotted spoon. Set aside the cooking liquid. Let shrimp cool for 5 minutes. Cover and refrigerate for one hour.
- Place reserved cooking liquid in a small bowl and refrigerate.
- To serve, scatter the mint on a large platter. Arrange shrimp on mint and sprinkle with feta cheese. Squeeze juice from the limes over shrimp and drizzle with remaining California Olive Ranch extra virgin olive oil and cooled cooking liquid. Toss lightly to mix ﬂavors. Place the baguette around the shrimp, and give the dish a dash of salt and a couple of twists of freshly cracked pepper.