Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-------------------------VINEGRETTE------------------------------
1/2 lb Carrots, peeled, cut into 1/2 c Olive oil (+ 7 Tbsp)
-1/2" pieces 4 tb White wine vinegar
1/2 c Carrot juice (or more) 2 tb Dijon mustard

---------------------------SALAD--------------------------------
4 c Chicken stock or broth -into 1/2" pieces
2 c Water 1/4 c Cilantro
2 1/2 lb Leeks (white pale green 24 Medium shrimp, uncooked,
-part only) cut in half -peeled deveined
-lenghtwise, then across

Cook carrots in saucepan of boiling salted water until very tender,
about 15 minutes. Drain puree with the carrot juice in a blender.
Blend in 1/2 cup oil, 2 Tbsp vinegar, and the mustard. Season to
taste with salt pepper. Thin with more carrot juice if too thick.

Bring stock and water to simmer in a large heavy saucepan. Add leeks,
cover and simmer until tender, about 8 minutes; drain well. Add 4
Tbsp oil, 2 Tbsp vinegar, and the cilantro to the leeks and toss to
coat. Season to taste with salt pepper, cover with foil to keep
warm.

In a large skillet, heat 3 Tbsp oil over medium heat, add shrimp and
saute until cooked through, about 4 minutes. Season to taste with
salt pepper if desired.

Spoon carrot vinegrette onto plates, top with leeks, then shrimp.

Note: this salad is supposed to be served warm.

From: Bon Appetit, May, 1995, 'The Mediterranean, A Delicious Voyage
of Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-03-95

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