Shrimp With Orange Sherry Mayonnaise

Total Time: 25 mins Preparation Time: 25 mins

Ingredients

• 1 cup mayonnaise, hellman's is preferred
• 1 tablespoon dry sherry
• 2 1/2 teaspoons orange zest, grated
• 1 large navel orange
• 3 tablespoons unsalted butter, plus more if needed
• 3 tablespoons olive oil, plus more if needed
• 2 lbs large shrimp, 21/30 count, peeled and deveined
• lemon leaves (to garnish) (optional)

Recipe

• 1 to prepare the sherry mayonnaise, whisk the mayonnaise, sherry and orange zest together in a mixing bowl. cover and refrigerate. this can be prepared up to 2 days ahead of serving.
• 2 use a vegetable stripper to cut long strips of the peel from the navel orange. cut the orange peel into very thin julienne strips about 3" long. this can be done a day ahead of serving and wrapped in moistened paper towels and then tightly wrapped in plastic wrap. cover and refrigerate.
• 3 to cook the shrimp, heat 2 tablespoons each of the butter and the oil in a large, heavy skillet over medium-high heat. when hot, add enough shrimp to comfortably fit in a single layer in the pan and saute, turning once, until the shrimp are curled and pink; about 3-4 minutes.
• 4 drain shrimp on paper towels and continue this process in batches until all the shrimp are cooked, adding the remaining or additional butter or oil as needed.
• 5 the shrimp are served at room temperature so they can be prepared in advance and left at cool room temperature for 30-40 minutes.
• 6 to serve, place a bowl of the mayo in a serving tray and surround the bowl with the shrimp on a bed of lemon leaves. sprinkle with the orange peel over the shrimp.