My wife asked me to make a spicy shrimp salad for dinner a few nights ago. And I did.
- 2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
- 1 teaspoon minced garlic, or more to taste
- 1 teaspoon salt
- ½ teaspoon cayenne, or to taste
- 1 teaspoon paprika
- 4 tablespoons olive oil
- 2 tablespoons plus 2 teaspoons lemon juice
- 30 to 40 mint leaves (I used chocolate mint as this grows in my garden.)
- 6 cups arugula and other greens
- Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
- Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
- When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
- Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
- The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.
Based on a recipe from Mark Bittman.
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