Ingredients
1 pound French black oil-cured olives
10 sprigs fresh rosemary
Zest of 1 lemon, cut into strips
2 cups extra-virgin olive oil
1 pound green Provencal olives
10 pink peppercorns
10 green peppercorns
10 white peppercorns
3 star anise
10 sprigs fresh thyme
24 large shrimp (about 1 1/4 pounds), peeled and deveined
Salt and freshly ground black pepper
2 heads frisee lettuce, torn into pieces
Juice of 1 lemon
Preparation
In a glass, steel, or pottery bowl, combine the black olives, rosemary, lemon zest, and 1 cup olive oil. In another bowl, combine the green olives, peppercorns, star anise, thyme, and remaining 1 cup oil. Let the olives marinate, covered, for 6 hours to a week.
Season shrimp with salt and pepper. In a saute pan, heat 2 tablespoons oil from the black olives, and saute shrimp over highest heat until just done, about 3 to 4 minutes.
Whisk together 1/4 cup oil from the black olives and the lemon juice in a large bowl. Toss frisee in this dressing; top with shrimp, some of the drained olives, and capers. Season to taste.
