Shrimp Cocktail Exotique
2 navel oranges 1 1/2 pounds medium shrimp (32 total), shelled and deveined 2 teaspoons extra-virgin olive oil 1/4 teaspoon minced and mashed garlic
1/2 cup mayonnaise 3 tablespoons ketchup 1 1/2 tablespoons Cognac 2 teaspoons fresh lime juice, or to taste 1/2 teaspoon sugar a pinch of cayenne
3 firm-ripe California avocados 6 canned hearts of palm, drained, rinsed, patted dry, and cut crosswise into 1/2-inch pieces
With a sharp knife cut a slice from top and bottom of each orange,
exposing flesh, and arrange with a cut side down on a cutting board.
Cutting from top to bottom, remove peel and pith. Working over a
bowl, cut orange sections free from membranes, letting sections drop
into bowl, and squeeze in excess juice from membranes.
Into a large saucepan of boiling salted water plunge shrimp and
poach at a bare simmer just until firm, 1 to 2 minutes. Drain shrimp
in a colander and transfer to a large bowl. While shrimp are still
warm add oil, garlic, and 1 tablespoon juice from orange sections,
stirring to coat shrimp. Let shrimp cool to room temperature.
In a small bowl whisk together sauce ingredients until smooth. Sauce
may be made 1 day ahead and chilled, covered. Quarter avocados
lengthwise, removing pit and peel, and cut into 1/2-inch dice.
Transfer orange sections with a slotted spoon to shrimp mixture and
add hearts of palm and avocado, folding ingredients together gently.
Divide salad among 4 plates, mounding it, and spoon sauce over