Ingredients to Serve- 4
16 Jumbo Shrimp, peeled, cleaned, deveined
1 tablespoon Lime juice
1 teaspoon Garlic
2 teaspoons Ground black pepper
1 tablespoon Kosher salt
1 cup White wine
1 cup Water
2 medium Yellow tomatoes, diced
5 medium Purple potatoes, diced and blanched
1/2 cupGreen manzanilla olives, pitted
2 tablespoons Aged sherry vinegar
3 tablespoons Extra virgin olive oil
1 tablespoon Chopped tarragon leaves
To Prepare the Shrimp: Using small bamboo skews, skewer each shrimp individually from head to tail. Combine the lime juice, garlic, 1 teaspoon black pepper and 1 teaspoon salt. Rub this mixture on the shrimp. Meanwhile, in a shallow sauce pot boil the wine and water together. Add the shrimp skewers and cook for 3-4 minutes until done. Remove from liquid and chill.
To Prepare the Vegetables: In a medium sized stainless steel bowl combine the tomato, potato and olives. Lightly dress the vegetables with the vinegar, oil, salt, pepper and tarragon leaves. Toss carefully.
To Prepare the Martini: Spoon the vegetables into a martini glass. Remove the skewer from the chilled shrimp. Set the shrimp diving head first into the vegetable mixture.