May Recipe

Minty Broiled Shrimp Salad

From the Minimalist Cooks at Home (Mark Bittman)

20-30 minutes
Serves 4

2 pounds shrimp in the 15-30 per pound range, peeled (and deveined if you like)
1 tsp minced garlic or more to taste
1 tsp salt
½ tsp cayenne pepper, or to taste
1 tsp paprika
4 Tbls plus 2 tsp fresh lemon juice
30-40 mint leaves
6 cups arugula and/or other greens

Preheat the broiler, and adjust the rack so that it is as close to the heat source as possible. Place a large oven-proof skillet or thick-bottomed roasting pan on the stove over low heat.

Combine the shrimp with the garlic, salt, cayenne, paprika, half the olive oil, and the 2 tsp lemon juice; stir to blend. Turn the heat under the skillet to high.

When the skillet smokes, toss in the shrimp. Shake the pan once or twice to distribute them evenly, then immediately pace the skillet in the broiler.

Mince about one-third of the mint. Tear the remaining leaves and toss with the arugula. Stir the remaining olive oil and lemon juice together in a bowl.

The shrimp are done when opaque; 3-4 minutes. Use a slotted spoon to transfer the shrimp to a plate; it’s fine if they cool for a moment. Add the shrimp juices to the 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, lemon juice, or both). Place the greens on a platter and arrange the shrimp on top of or around them; garnish the shrimp with the minced mint.