Shrimp Escabeche in Checkerboard Shot Glasses

Shrimp Escabeche in Checkerboard Shot Glasses

Ingredients:
24 2-ounce shot glasses
4 teaspoons Kosher salt, plus more to season
1 egg white, whisked until frothy

24 U12-16 shrimp peeled and deveined, leaving tail attached
1 small leek, halved then thinly sliced
1 red pepper, cut into 1-inch julienne
1 yellow pepper, cut into 1-inch julienne
1 green pepper, cut into 1-inch julienne
2 carrots, halved then cut into 1-inch julienne
1 leek, white part only, cut into 1-inch julienne
1/3 cup olive oil, plus 2 tablespoons
2 cups cilantro, leaves only
1 cup flat-leaf parsley, leaves only
2 jalapeno or serrano peppers, deseeded and thinly sliced
2 garlic cloves
2 limes, zested and juiced
2 lemons, zested and juiced
2 tablespoons red wine vinegar
2 tablespoons white wine, sake or vermouth
Freshly ground black pepper

Directions:
Shot Glasses:

Place egg white into small, shallow dish. Place Kosher salt into small shallow dish. Rim shot glasses in egg white then salt. Refrigerate.

Vegetables:
Over medium heat, add 2 tablespoons of olive oil to a large sauté pan. Add vegetables and sauté until softened, but crisp, about 5 minutes. Set aside to cool.

Marinade:
In the bowl of a food processor, add cilantro, parsley, jalapeño, garlic, zest, and pulse to coarse chop. Scrape mixture into large bowl and add lemon and lime juice, vinegar, wine, and the remaining 1/3 cup olive oil. Generously season with salt and freshly ground black pepper.

Shrimp:
Fill 2-quart pot about halfway with water and bring to boil. Season with 1 Tablespoon salt. Add shrimp, cover the pot and turn off heat. Poach until bright pink, about 3-5 minutes, do not overcook, (the shrimp will firm up in the marinade.) Drain shrimp and add to marinade while warm. Marinate in refrigerator for at least 2 hours, but no longer than 6 hours.

To Serve:
Carefully place approximatel 1 tablespoon of vegetable mixture in prepared shot glass. Place 1 shrimp on top, with the tail pointing out. Drizzle some remaining marinade over shrimp. Serve immediately.

Makes 24 shot glasses. (But make extra to sample in the kitchen before serving guests.. they are that good!)

Adapted from Thomas Preti, Crave Magazine, Spring 2005