One night while attending a cooking school in Sorrento, our chef Lorenzo prepared an antipasto table that consisted of over thirty-five dishes! One of my favorites was this Cocktail di Gamberi. What surprised me about the sauce was so many ingredients I thought were strictly in the American culinary domain.
This is a wonderful and simple presentation for a dinner party. The ingredients can be doubled successfully. The original recipe called for canned pineapple, for which I can find no culinary use. Fresh pineapple is far superior.
1 cup mayonnaise
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1½ tablespoons brandy
2 tablespoons heavy cream
1/8 teaspoon black pepper
½ cup diced fresh pineapple
1½ pounds large shrimp (30 per pound), cooked
1 head romaine lettuce
1 small head radicchio
1 large orange, sliced in thin wedges
1 large lemon, sliced in thin wedges
Mix the mayonnaise, ketchup, Worcestershire sauce, and brandy. Add the cream, pepper, and pineapple and fold in. Reserve and refrigerate half the sauce. Mix the remaining sauce with the shrimp, folding in carefully. Cover the shrimp and marinate in the refrigerator until ready to serve.
Cut the romaine lettuce into thin shreds. Tear the radicchio into bite-size pieces.
Half-fill 4 to 6 fruit-cup glasses or wide-mouth goblets with some of the romaine and radicchio. With a spoon, divide the shrimp among the glasses and garnish each with a wedge of lemon and orange. Serve as a first course; pass the reserved sauce on the side.
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