Serves 8-10

 

1 lb. 25-35 ct. shrimp, peeled, deveined, tails removed

1 ½ cups flour or more as needed

Kosher salt and freshly ground black pepper

Olive oil for pan frying

 

1/2 cup olive oil for sautéing (add gradually as needed)

2 cups red onion, julienne

1 cup celery, julienne

1 cup multicolored bell peppers, julienne

2-3 bay leaves

5 sprigs fresh thyme (or 1 tsp. dried)

2 tsp. fresh oregano (or 1 tsp. dried)

½ tsp. ground cumin

6-8 garlic cloves, minced

1 cup cabbage, shredded

1 cup cauliflower, flowerets, steamed al dente

Kosher salt and freshly ground black pepper

1 cup champagne vinegar (add gradually as needed)

 

Garnish: 2 tbsp. flat leaf parsley chiffonade

 

In a medium hot skillet sauté the vegetables and spices al dente, about about 2-3 minutes.  Do not overcook the vegetables. Add half of the vinegar and season. Taste and adjust vinegar, oil and seasonings. Chill.

 

Season shrimp with salt and pepper and coat lightly with flour. Pan fry the shrimp right before serving.

 

To serve, place all the vegetables at the bottom of a platter and top with the fried shrimp. Garnish with flat leaf parsley ribbons.