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SHRIMP TARTAREThis dish is an Italian answer to a shellfish tartare, with a cocktail sauce based on the piquant salsa rosa, a mayonnaisey sauce perked up with cognac that’s been a go- to dip for chilled shellfish since the 1950s. Crushed almonds are scattered over the finished tartare for additional texture.

  • Yield: 4 Servings


  • 8 ounces large shrimp
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons extra virgin olive oil, plus more for serving
  • Pinch of cayenne pepper
  • Kosher salt
  • 0.5 Shrimp Mayonnaise
  • 0.25 cup lightly crushed Marcona almonds (crush with the bottom of a heavy pan)
  • 1 tablespoon minced fresh chives
How to Make It
  1. ill a large stainless-steel mixing bowl with ice. Top with a smaller stainless-steel bowl. Peel and devein the shrimp, rinse them under gently running cold water, and pat dry with paper towels. Cut into ¼-inch dice, collecting the pieces in the chilled bowl as you work.
  2. Fold the lemon zest, lemon juice, olive oil, and the cayenne into the diced shrimp and season with salt.
  3. Spread some shrimp mayonnaise in the center of each of 4 chilled salad plates. Top with the shrimp tartare (for a formal presentation, shape the tartare into quenelles). Drizzle with olive oil, sprinkle the crushed almonds and chives over the top, and serve.

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