Recipe for Rock Shrimp Martini with Orange Oil

Instructions: Seafood Alternatives: shrimp, bay scallops Bring a large pot of salted water to a boil. Shuck the corn, discarding all of the silk, and add the ears to the boiling water. Cook for 5 minutes, drain and let cool. Using a sharp knife, slice the kernels from the ears and set aside.

Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper. Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes. (Alternatively, you can broil the onion slices in the oven.) Let cool, then dice the slices.

Heat 1 tablespoon of butter in a medium skillet and saute the mushrooms over medium-high heat just until tender, 3 to 5 minutes.

In a large bowl, combine the corn, onions and mushrooms and toss to mix. Set aside. Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves. Set aside.

Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned). Add the rock shrimp with salt and pepper. Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.

Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil. Toss to thoroughly coat and taste for seasoning. Serve in a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.

This recipe yields 8 servings.

Comments: There is no gin or vermouth in this recipe, although at Brava Terrace it is served in an oversized martini glass. For sauteing the rock shrimp, Chef Halpert browns the butter before adding the shrimp. This adds a nutty flavor to the recipe. Take care not to burn the butter or it will become bitter. You can also cook the shrimp in plain melted butter. The recipe can easily be halved to serve 4.