Ingredients Jump to Instructions ↓

  1. 2 quarts plus 1 cup water - divided use

  2. 1 cup white wine

  3. 1 lemon, cut in half

  4. 2 bay leaves

  5. 2 tablespoons kosher salt

  6. 1 teaspoon black peppercorns

  7. 1 pound uncooked peeled rock shrimp or baby shrimp

  8. 1 pound dry orzo or pastini pasta

  9. 1 cup plus 1 tablespoon extra virgin olive oil - divided use

  10. 4 blood oranges - divided use

  11. 1 cup white balsamic vinegar

  12. 2 tablespoons honey

  13. 2 tablespoons roasted garlic puree

  14. 1 teaspoon sea salt

  15. 1/2 pound Calabrese salami, diced small

  16. 8 ounces baby arugula chiffonade

  17. 1 cup Wisconsin Gorgonzola Cheese, crumbled

Instructions Jump to Ingredients ↑

  1. In large pot, place 2 quarts water, white wine, lemon, bay leaves, kosher salt and peppercorns; bring to boil. Add shrimp; reduce heat to medium. Cook 3 to 4 minutes or until shrimp are pink and firm. Drain; discard liquid. Chill shrimp. Meanwhile, in large pot, bring 4 quarts salted water to a boil. Add pastini. Cook 6 to 8 minutes or until al dente. Drain; rinse with cool water. Toss with 1 tablespoon olive oil; refrigerate. Make dressing. Peel and segment 2 blood oranges; set aside. Juice remaining 2 blood oranges into large bowl. Add remaining 1 cup olive oil, balsamic vinegar, remaining 1 cup water, honey, roasted garlic puree and sea salt; whisk to mix well. In large bowl, combine shrimp, pastini, salami and orange segments. Stir in about 1/2 of the dressing, adding more if necessary. To serve, spoon pastini salad in middle of bowl; sprinkle arugula around edges. Top with Wisconsin Gorgonzola cheese and a few cranks of fresh ground pepper.


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