- 3 tablespoons white wine vinegar
- Juice of 1 lemon
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1/2 cup vegetable oil
- 2 medium-size dill pickles, ends trimmed, halved lengthwise and cut into thin slices
- 1 tablespoon vegetable oil
- 12 (U-10) shrimp, 1 to 1 1/4 pounds, shelled and deveined
- Kosher salt and freshly ground white pepper
- 2 tablespoons extra-virgin olive oil
- 24 spring ramps (or substitute scallions), ends trimmed, washed and dried
- 2 oranges, skinned and broken into sections
Make the dressing: In a bowl, combine the white wine vinegar, lemon juice, honey and mustard. Whisk to blend. Season with salt and pepper, to taste. Slowly whisk in the olive oil and the vegetable oil. Stir in the pickle slices and taste for seasoning. Set aside.
Cook's Note: this dressing tastes even better when made a few days in advance and left to "marinate" in the refrigerator before using.
Cook the shrimp: Heat a large skillet, over medium heat, and add the vegetable oil. Season the shrimp on both sides with salt and pepper, to taste. When the oil begins to smoke lightly, add the shrimp, in a single layer. Cook for 1 to 2 minutes and then turn them on the other side. Cook for an additional 1 to 2 minutes. Transfer the shrimp, and a little bit of the oil from the pan, to a bowl. Drizzle them with some of the dressing and set aside.
Cook the ramps: In a large skillet, add the olive oil and the ramps and season with salt and pepper, to taste. Cook over high heat for 30 seconds, stirring constantly, to wilt the ramps. Cook for an additional minute and then transfer them to a bowl.
Arrange the ramps on 4 plates and drizzle with remaining dressing. (Or, alternatively, on a large serving platter.) Top each serving with some shrimp and sections of orange. Serve immediately.