- 2 qts. plus 1 c. water, divided
- 1 c. white wine
- 1 lemon cut in half
- 2 bay leaves
- 2 tablespoons kosher salt
- 1 tsp. black peppercorns
- 1 lb. uncooked peeled rock shrimp or baby shrimp
- 1 lb. dry orzo or pastini pasta
- 1 c. plus 1 tbsp. extra virgin olive oil, divided
- 4 blood oranges, divided
- 1 c. white balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons roasted garlic puree
- 1 tsp. sea salt
- 1/2 lb. Calabrese salami, diced small
- 8 ounces baby arugula chiffonade
- 1 c. gorgonzola cheese, crumbled
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 gorgonzola cheese and a few cranks of fresh ground pepper.