This recipe is from
Country Weekend Entertaining :
Seasonal Recipes from Loaves and Fishes and the Bridgehampton Inn
by Anna Pump
A simple and savory dish that can be prepared a day ahead. We serve it either as a first course or as an hors d'oeuvre with a basket of freshly baked garlic toast on the side.
4 quarts water
9 sprigs fresh thyme
1/2 lemon, cut into 4 pieces
2 dozen large shrimp in their shells
4 ripe plum tomatoes, peeled, seeded, cut into 1/4-inch-wide strips
3 celery ribs, cut into 1/4-by-2-inch-wide strips
1 red onion, peeled, cut into paper-thin rings
2 lemons, cut into paper-thin slices
2 tablespoons fresh lemon juice
1/3 cup olive oil 1 tablespoon whole fresh thyme leaves
The garlic toast
1 loaf French bread
8 tablespoons (1 stick) softened butter
2 garlic cloves
1 teaspoon kosher salt
1 tablespoon finely chopped fresh parsley
In a large pot, bring the water to a boil. Add 1 sprig of fresh thyme, the lemon pieces, and the shrimp and bring to another boil. The shrimp will be done at the boiling point. Remove from the heat and drain.
When the shrimp are cool enough to handle, remove their shells. Place the shrimp in a bowl. Add the tomatoes, celery, red onion, and lemon slices. Sprinkle with the lemon juice, olive oil, and thyme leaves. Toss well to blend. Refrigerate for at least 1 hour or up to 24 hours before serving.
Preheat the oven to 400°F.
To make the garlic toast, cut 4 thick slices of French bread on the diagonal so you get long oval slices. In a bowl, mash the butter, garlic, salt, and parsley together until you have a paste. Spread the mixture on the bread and place the slices on a sheet pan. Toast the bread in the hot oven for 8 to 10 minutes, or until the slices are light brown.
To serve, divide the shrimp among 4 plates. Garnish with the remaining thyme sprigs, and serve with the garlic toast on the side.
Yields 4 servings.
Excerpted from COUNTRY WEEKEND ENTERTAINING by Anna Pump Copyright© 1999 by Pump/Leroy. Excerpted by permission of Doubleday, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.