Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

To think we had this thing...a challenge...cant remember the name of it...that was worth participating in....ahhh forget it :P

From !

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Please Fave the Original Submission: https://www.furaffinity.net/view/14063176/

Lets see what you folks think about this dish from birdiebites !

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So this time on FACCC "Chopped Challenge" we have: Romaine lettuce, candied lemon peels, shrimp, and blue cheese. TAH DAH!! I present to you ... my dish. Sweet, tart, and spicy with some crunch. Ignore the hand, and I should mention this is very time consuming ... but with the right management this can be done.

Ingredients:

2-3 Romaine lettuce heads

For the peels:

2 lemons
6 cups cold water, or as needed
1 cup white sugar, or as needed

For the shrimp:

1-1.5 lbs shrimp
Water, as needed
Ice, as needed
Salt

For the sauce:

8 ounces ranch style dressing
1/4 cup crumbled blue cheese
1/4 teaspoon cayenne pepper

Directions:
For the peels:

Cut lemons into slices about 1/4 inch thick and remove the fruit pulp. Cut the rings in half so the peels are in long strips.
Bring water and lemon peel to a boil in a small pan. Drain water, and repeat with fresh cold water. Repeat the boiling step three times. Drain and set peels aside.
Combine 1 cups fresh water with 1 cup sugar. Bring to a boil, stirring to dissolve the sugar. Reduce heat to low and stir in citrus peels; simmer until the white pith is translucent.

For the shrimp:

Fill a 3-quart saucepan with water and bring to a rolling boil. Add shrimp and salt. Stir. Immediately remove from heat, cover, and let stand until shrimp are opaque, turn pink, and curl up, about 7 minutes.
Drain shrimp in a colander and place them in a bowl of ice water for 3 minutes to stop the cooking process. Drain and pat dry with paper towels.
Using a sharp knife, halve each shrimp lengthwise and place in a large bowl.

For the sauce:
Throw everything into a bowl and mix well ... this one of the easy parts.

For the wrap:
Wash and peel apart the leaves, patting dry with a paper towel, and removing the bitter end cap (the whiter end toward the root).
Place some shrimp and lemon peels on the leaf.
Drizzle on the sauce.
Roll or fold your leaf and enjoy!

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