Grilled Shrimp on Arugula

Name: Grilled Shrimp on Arugula
Yield: makes 4 to 6 servings
Ingredients: 4 tablespoons olive oil; Juice of 3 small lemons (about 6 tablespoons juice); 4 garlic cloves, minced; 2 teaspoons chopped fresh oregano; 2 teaspoons chopped fresh basil; 2 teaspoons chopped fresh chives; Pinch of ground cayenne or to taste; Kosher salt and ground black pepper to taste; 24 jumbo shrimp (21 to 25 per pound), peeled and deveined but with the tails on; 4 ounces green beans, trimmed and cut into 2-inch pieces; 2 10-ounce bags baby arugula leaves; 1 pint small grape tomatoes, or halved if large; 2 tablespoons extra-virgin olive oil; 2 tablespoons white balsamic vinegar; Kosher salt and ground black pepper to taste

December 9, 2011

This marinade is my favorite for shrimp, chicken, and flank steak or any other red meat. As with any marinade, the longer you let the shrimp or meat marinate, the better, but on many occasions I’ve had only enough time to throw it together and put it straight on the grill, and the results are still great.

Recipe notes

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