Wolfgang Puck Recipes

Sauteed Shrimp with Tomato-Basil Vinaigrette

	Peel and devein the shrimp with a sharp knife.
	Gradually stir in the vinegar, lime juice and olive oil and mix well.
	Cook the shrimp in batches to avoid crowding.

Sauteed Shrimp with Tomato-Basil Vinaigrette

Serves 4

Santa Barbara shrimp, found in the Pacific Ocean, are most prized for their taste and their size. They are usually sold with head and tail intact. However, Gulf shrimp make a good substitute in this fresh-tasting appetizer.

Ingredients

16 large shrimp, such as Santa Barbara Shrimp
Salt
Freshly ground pepper

For Tomato-Basil Vinaigrette:

6 ripe plum tomatoes (about 1 pound), peeled, seeded and diced
2 medium shallots, finely chopped
2 garlic cloves blanched and cut into julienne (or minced)
3 tablespoons chopped fresh basil plus 4 whole sprigs for garnish
1 tablespoon finely chopped fresh parsley
Salt
Freshly ground pepper
1 tablespoon good wine vinegar
1 tablespoon lime juice
1/2 cup plus 2 tablespoons extra virgin olive oil

Remove the heads of the shrimp, peel and devein, leaving the tail intact. Season lightly with salt and pepper and set aside.
Prepare the vinaigrette: In a small bowl, combine the tomatoes, shallots, garlic, basil and parsley. Season with salt and pepper. Stir in the vinegar, lime juice and 1/2 cup olive oil, and mix well.
Heat a 10-inch skillet and pour in the remaining 2 tablespoons olive oil. Over medium-high heat cook the shrimp, in batches if necessary, about 1-1/2 minutes per side. Do not crowd in the pan. Do not overcook — well-done shrimp will become dry.

Spoon some vinaigrette in the center of each of 4 plates. Arrange 4 shrimp on the vinaigrette and garnish with basil sprigs. Serve immediately.

Wine Recommendation:

If you're feeling adventurous try a Viognier, like the Andrew Murray from Santa Barbara County, with this dish. Or if you’d like something more familiar grab an Estancia Chardonnay or one of the big, oaky Chardonnays from Australia like Rosemount, Petaluma or Lindemans.