Grilled Shrimp With Arugula Mushroom Salad
Recipe By: Giada De Laurentiis
2 dozen Shrimp
3 tablespoons olive oil
2 tablespoons finely chopped pepperoncini
1 1/2 teaspoons minced garlic
Salt and freshly ground black pepper
24 large shrimp (about 1 pound) -- peeled, deveined
Salad:
1/3 cup full-flavored extra-virgin olive oil
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
10 cup fresh arugula -- large leaves torn in half
4 ounces large button mushrooms -- thinly sliced
2 ounces shaved Parmesan
To make the shrimp: Heat the oil in a heavy medium skillet over
medium heat. Add the pepperoncini and garlic and cook until fragrant,
about 2 minutes. Season, to taste, with salt and pepper. Set aside.
Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini
oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill
for high heat or preheat the grill pan over a high flame. Grill the
shrimp until just cooked through, about 2 minutes per side. Toss the
shrimp with the remaining pepperoncini oil to coat.
Meanwhile, to make the salad: Whisk the extra-virgin olive oil and
lemon juice in a medium bowl to blend. Season the dressing, to taste,
with salt and pepper.
Top the arugula with mushrooms in a large bowl. Season the salad, to
taste, with salt and pepper. Surround with the warm grilled shrimp
and shaved Parmesan. Add dressing and toss before service. Serve
immediately. Mound the salad in the center of large plates.
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