Minty Broiled Shrimp Salad

Name: Minty Broiled Shrimp Salad
Yield: makes 4 servings
Ingredients: 2 pounds shrimp in the 15-to-30-per-pound range, peeled and, if you like, deveined; 1 teaspoon minced garlic, or more to taste; 1 teaspoon salt; 1/2 teaspoon cayenne, or to taste; 1 teaspoon paprika; 1/4 cup olive oil; 2 tablespoons plus 2 teaspoons fresh lemon juice; 30 to 40 fresh mint leaves; 6 cups arugula and/or other greens

December 20, 2011

I devised this recipe to harness the delicious juices shrimp exude as they’re cooking—the shrimp essence. Not wanting to completely overwhelm delicately flavored greens with the powerfully spiced shrimp, I use a mixture of arugula, lettuce, and a high proportion of mint, dressed with olive oil and lemon juice. The result is a nice, juicy, big, flavorful and easy salad.

Recipe notes

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