YIELD Makes 5 servings
INGREDIENTS
1/4 small yellow onion 3 tablespoons tarragon vinegar or white wine vinegar 2 tablespoons sugar 1/2 teaspoon salt 1/2 teaspoon dry mustard 1/4 cup extra-virgin olive oil 1/4 cup vegetable oil 1 teaspoon celery seeds 1 pound medium shrimp, peeled and deveined 8 ounces uncooked vermicelli pasta, broken into 2-inch lengths 1 cup finely chopped celery 1 cup seedless grapes, cut into halves 1 jar (4 ounces) sliced pimientos, drained 3 tablespoons mayonnaise 2 oranges, peeled and cut into sections or 1 cup mandarin orange slices 1 head Bibb lettuce 5 green onions, sliced for garnishPREPARATION:
- To prepare dressing, place yellow onion and vinegar in food processor; process using on/off pulses until onion is finely chopped. Add sugar, salt and mustard; process until mixture is blended.
- With motor running, slowly pour olive oil and vegetable oil through feed tube; process until smooth. Add celery seeds; process until mixture is blended. Set aside.
- Prepare cooking water for pasta according to package directions. When water comes to a boil, add half the shrimp; simmer 1 minute or until shrimp turn pink and opaque. Remove shrimp with slotted spoon; place in large bowl. Repeat with remaining shrimp. Reserve 5 shrimp for garnish.
- Add pasta to cooking water. Cook according to package directions. Rinse under cold water; drain. Add pasta, celery, grapes and pimientos to shrimp. Toss with mayonnaise and dressing. Gently toss with orange segments. Chill several hours or overnight. Serve on lettuce-lined plates. Garnish with reserved shrimp and green onions.