Shrimp Martini with Yellow Tomato, Purple Potato and Green Olives
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 cup green manzanilla olives, pitted
2 tablespoons aged sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon chopped tarragon leaves
- Shrimp: Using small bamboo skewers, 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 to 4 minutes until done. Remove from liquid and chill.
- 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.
- 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.