Instructions: Cut a thin slice from top of each orange. Set aside to be used later as lids. With small spoon, scoop out pulp from each orange. Drain thoroughly in a colander or strainer. Place pulp in a bowl with shrimp & green pepper.

Make the Bechamel Sauce. Season to taste with salt & pepper. Stir in tomato paste & whiskey. Blend into the orange/shrimp/green pepper mixture. Once mixture is cool, divide evenly among orange rinds. Replace the reserved lids on top of each orange. With a sharp knife make a small hole in the center of each lid. Stick the parsley stalks through each hole allowing the top of each to remain visible. Serve filled oranges in coupes or shallow bowls nestled in cracked ice. Bechamel Sauce: Melt butter in small saucepan. Off heat, blend in flour, whisking well. Return this roux to the saucepan & let the butter & flour cook gently for 1 minute. Gradually whisk in the milk. Once the mixture comes to a boil, reduce to a gentle simmer for 2 to 3 minutes.

DANNYS

WINE: CHATEAU OLIVER, GRAVES.

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