MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp-Olive Skewers w/Orange-Fennel Salad
Categories: Seafood, Vegetables, Sauces
Yield: 4 Servings

24 lg Shrimp in shells (1 3/4 lb)
2 tb Baking soda
24 Pimiento-stuffed green
- olives
Olive oil
Salt & ground black pepper
2 lg Fennel bulbs; each in 8
- wedges
Fresh tarragon (opt)
Easy Make Ahead Dipping
- sauce

MMMMM-----------------------ORANGE COMPOTE----------------------------
1 Navel orange
1/2 c Sugar
1/4 ts Salt

MMMMM-----------------------RED PEPPER DIP----------------------------
2 lg Roasted red bell peppers
8 oz Dairy sour cream
1/4 ts (ea) salt and black pepper

MMMMM-------------------MEXICAN COCKTAIL SAUCE------------------------
1/2 c Chilli sauce
1/2 c Purchased salsa
1 Lime; juiced
2 tb Prepared horseradish

MAKE ORANGE COMPOTE: Place orange, quartered, in a food
processor. Cover and process until finely chopped.
Transfer to a saucepan; stir in sugar and salt. cool over
medium-low heat about 15 minutes or until thickened,
stirring frequently. Remove from heat and transfer to a
small bowl.

MAKE RED PEPPER DIP: In a blender or food processor,
combine red peppers, sour cream, salt and ground black
pepper. Cover and process until mixture is coarsely
chopped. Transfer to a small bowl.

MAKE MEXICAN COCKTAIL SAUCE: Stir together chilli sauce,
salsa, lime juice, and prepared horseradish

Thaw shrimp, if frozen. Peel and devein shrimp, leaving
tails intact if desired. Rinse shrimp.

Stir together baking soda and 1 quart water in a large
bowl. Add shrimp and soak for 10 minutes; pat dry with
paper towels. Cover and chill until needed.

On 6 12" to 15" skewers alternately thread 4 shrimp and 4
olives, leaving 1/4 inch between pieces. Brush lightly
with oil; sprinkle with additional salt and pepper. Brush
fennel wedges lightly with oil; sprinkle with additional
salt and pepper.

On a charcoal grill, place fennel wedges on the rack of
the uncovered grill directly over medium coals. Grill for
10 to 12 minutes or just until fennel is tender, turning
once halfway through grilling. Add shrimp skewers to the
grill for the last 5 to 8 minutes of grilling or until
shrimp are opaque, turning once.

If desired, garnish shrimp skewers, and fennel wedges
with additional tarragon. Serve shrimp and fennel with
one or more Easy Make-Ahead Dipping Sauces.

Makes: 4 servings

Better Homes & Gardens | December 2016

MM Format by Dave Drum - 28 December 2016

Uncle Dirty Dave's Archives

MMMMM

... A man between two lawyers, is like a fish between two cats.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)