Orange Liqueur Shrimp Wrapped in Snow Peas on Shredded Magenta Cabbage

Ingredients

• 1/3 Cup Grand Marnier
• 1/4 Cup fresh lime juice
• 3/4 Cup olive oil
• 3 tablespoons soy sauce
• 1 Tablespoon fresh ginger, finely minced
• 1/4 Cup sesame oil
• 1 Teaspoon salt
• 1/2 Teaspoon pepper
• 50 medium cooked shrimp, peeled, cleaned, deveined
• 50 large snow peas
• 3 cups water
• 1 Teaspoon salt
• 1 large head red cabbage

Directions

• Whisk together the Grand Marnier, lime juice, olive oil, soy sauce, ginger, sesame oil, salt and pepper in a large bowl. Immerse cooked shrimp in marinade and refrigerate, covered for 1 hour.
• Cover snow peas in water and 1 teaspoon salt in a large pot. Bring to a boil over medium-high heat and blanche peas for 5 minutes. Drain and then plunge into a bowl of ice water. This will stop the cooking process and intensify the color. Drain and refrigerate covered until ready to use.
• Cut off the bottom 1/3 of cabbage head. Set remaining intact cabbage head aside. Cut bottom 1/3 into 1/8 inch thick slices. Pull apart slices and make a bed of cabbage shreds on serving platter. Place intact cabbage head in the center of bed surround by shredded cabbage.
• One hour before serving assemble the dish. Imagine that the shrimp is the letter "C";. Form a snow pea flat along the outer curve of the shrimp, also taking the form of the letter "C". Stick a toothpick through the bottom of the "C"; spearing the snow pea and shrimp, and then up through the top of the "C";, again spearing and securing the snow pea to the shrimp. The "C"; should now resemble the cent symbol.
• Insert the shrimp pick into the cabbage head. Repeat the process, arranging the shrimp and snow peas in the cabbage head. Spear extra shrimp and snow peas with picks and refrigerate covered. Replenish cabbage head with extra shrimp as necessary throughout party.