Seafood Recipes - Grilled Shrimp with Arugula Mushroom Salad


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Grilled Shrimp with Arugula Mushroom Salad

Shrimp:

3 tablespoons olive oil
2 tablespoons finely chopped pepperoncino
1 1/2 teaspoons minced garlic
Salt and freshly ground black pepper
24 large shrimp (about 1 pound), peeled, deveined

Salad:

3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
Salt and freshly milled black pepper to taste
10 cups fresh arugula, torn to bite size
4 ounces large button mushrooms, thinly sliced
2 ounces shaved Parmesan

Method

Shrimp: Heat oil in a heavy-bottomed medium skillet over medium heat. Put in pepperoncino and garlic and cook until garlic just begins to turn color. Do not brown. This will take about 2 minutes. Season with salt and pepper. Set aside to cool slightly.

When cooled a bit, toss the shrimp in a medium bowl with 2 teaspoons of the flavored pepperoncino oil.

Prepare a charcoal or gas grill for high heat or preheat a grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining oil to coat.

Salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl until well blended. Season the dressing with salt and pepper to taste.

Put arugula in center of a large serving plate. Sprinkle mushroom slices over the arugula. When ready to serve, toss with oil and lemon dressing. Put the shrimp around the salad and add shaved parmesan over all.

Serves: 4

Contributor: Geraldine Minne

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