Summertime is salad heaven, but even with scorching temperatures outside, cold salads can start to get boring. And while no one wants to heat up their kitchen, this salad is fast, easy, and so tasty!
The directions probably take longer than it does to actually cook up the shrimp! I always make sure to prepare more shrimp than I think I need, since I always want more! If you buy shrimp that needs to be deshelled and deveined, place them in cold water and work with your hands in the water; it helps prevent the mild irritation that shrimp shells can produce.
And if you get the chance, watch Bittman’s video; he’s such a hoot! Unfortunately, NYTimes.com wouldn’t let me copy the video link, so just go to the Food and Wine page and search for spicy shrimp salad; it should pop up.
Spicy Shrimp Salad (from Mark Bittman)
1/2 lb shrimp per diner, shelled and deveined
1 large handful arugula per diner
mint, torn in pieces
2 cloves garlic, minced
cayenne (1-2 pinches depending on your desired spiciness)
pimenton – spanish smoked paprika (1-2 pinches to taste)
1 tablespoon olive oil per 1/2 lb shrimp
lemon wedges (optional)
Heat heavy skillet like a cast iron on high heat. Place arugula and mint in large salad bowl. Place shrimp in bowl and add olive oil and toss with salt, pepper, spices and garlic and mix well. Make sure the skillet is smoking, literally, before adding shrimp and only add enough to cook in a single layer. Allow shrimp to brown on each side – about 1 minute per side. When they turn pink and curl up they’re close to being done, just allow them to brown a few seconds more before turning to brown the other side. Remove shrimp to salad bowl and toss with greens allowing heat of shrimp to wilt greens. Squeeze lemon juice over all if desired and toss with a bit more olive oil to create more of a dressing. Serve immediately.
Recipes currently inspiring me: