2 quarts plus 1 cup water, divided
1 cup white wine
1 lemon, cut in half
2 bay leaves
2 tablespoons kosher salt
1 teaspoon black peppercorns
1 pound uncooked peeled rock shrimp or baby shrimp
1 pound dry orzo or pastini pasta
1 cup plus 1 tablespoon extra virgin olive oil, divided
4 blood oranges, divided
1 cup white balsamic vinegar
2 tablespoons honey
2 tablespoons roasted garlic puree
1 teaspoon sea salt
1/2 pound Calabrese salami, diced small
8 ounces baby arugula chiffonade
1 cup Wisconsin Gorgonzola Cheese, crumbled
In large pot, place 2 quarts water, white wine, lemon, bay leaves, kosher salt and peppercorns; bring to boil. Add shrimp; reduce heat to medium. Cook 3 to 4 minutes or until shrimp are pink and firm. Drain; discard liquid. Chill shrimp.
Meanwhile, in large pot, bring 4 quarts salted water to a boil. Add pastini. Cook 6 to 8 minutes or until al dente. Drain; rinse with cool water. Toss with 1 tablespoon olive oil; refrigerate.
Make dressing. Peel and segment 2 blood oranges; set aside. Juice remaining 2 blood oranges into large bowl. Add remaining 1 cup olive oil, balsamic vinegar, remaining 1 cup water, honey, roasted garlic puree and sea salt; whisk to mix well.
In large bowl, combine shrimp, pastini, salami and orange segments. Stir in about 1/2 of the dressing, adding more if necessary.
To serve, spoon pastini salad in middle of bowl; sprinkle arugula around edges. Top with Wisconsin Gorgonzola cheese and a few cranks of fresh ground pepper.