Rock Shrimp Martini With Orange Oil

• 2 ears fresh corn
• 2 medium red onions
• olive oil
• salt and pepper
• 2 tablespoons butter
• 1 lb mushroom, sliced
• 1 head romaine lettuce, sliced
• 2 lbs cleaned rock shrimp
• 14 cup chopped fresh herb (dill, tarragon, chives)
• 1 tablespoon orange oil

1. Bring a large pot of salted water to a boil.
2. Shuck the corn, discarding all of the silk, and add the ears to the boiling water.
3. Cook for 5 minutes, drain and let cool.
4. Using a sharp knife, slice the kernels from the ears and set aside.
5. Cut the onions into 1/4-inch slices, brush both sides with olive oil and season with salt and pepper.
6. Grill the slices over a hot fire, turning once, until nicely colored and beginning to soften, 3 to 5 minutes.
7. (Alternatively, you can broil the onion slices in the oven.
8. ).
9. Let cool, then dice the slices.
10. Heat 1 tablespoon of butter in a medium skillet and sauté the mushrooms over medium-high heat just until tender, 3 to 5 minutes.
11. In a large bowl, combine the corn, onions and mushrooms and toss to mix.
12. Set aside.
13. Stack a few romaine leaves, roll up lengthwise and cut across into thin strips; repeat with the remaining leaves.
14. Set aside.
15. Heat the remaining butter in a medium skillet until it turns nut-brown (not dark or burned).
16. Add the rock shrimp with salt and pepper.
17. Saute, stirring, until just opaque through (cut into one to test), about 3 minutes.
18. Add the rock shrimp to the vegetable mixture along with the herbs, romaine and orange oil.
19. Toss to thoroughly coat and taste for seasoning.
20. Serve In a large martini glass or on small plates, with crackers or crunchy bread and a glass of sparkling wine.

corn, red onions, olive oil, salt, butter, mushroom, romaine lettuce, rock shrimp, fresh herb, orange oil

Taken from www.food.com/recipe/rock-shrimp-martini-with-orange-oil-41417 (may not work)