Shrimp Martini

16 jumbo shrimp, peeled, cleaned, deveined
1 tablespoon lime juice
1 teaspoon garlic
2 teaspoons ground black pepper
1 tablespoon kosher salt
1 cup white wine
1 cup water
2 medium yellow tomatoes, diced
5 medium purple potatoes, diced and blanched
1/2 cup green Manzanilla olives, pitted
2 tablespoons aged sherry vinegar
3 tablespoons extra virgin olive oil
1 tablespoon chopped tarragon leaves

To prepare the shrimp:
Using small bamboo skewers, skewer each shrimp individually from head to tail.

Combine the lime juice, garlic, 1 teaspoon black pepper and 1 teaspoon salt. Rub this mixture on the shrimp.

Meanwhile, in a shallow sauce pot boil the wine and water together.

Add the shrimp skewers and cook for 3-4 minutes until done. Remove from liquid and chill.

To Prepare the Vegetables:
In a medium sized stainless steel bowl combine the tomato, potato and olives. Lightly dress the vegetables with the vinegar, oil, salt, pepper and tarragon leaves. Toss carefully.

To Prepare the Martini:
Spoon the vegetables into a martini glass. Remove the skewer from the chilled shrimp. Set the shrimp diving head first into the vegetable mixture.

Servings: 4