An Easy Summer Salad Recipe That You’ll Actually Enjoy Eating
2 lbs raw shrimp, peeled and deveined
1 tsp garlic, finely chopped
1 tsp smoked paprika
2 tbsps olive oil
2 tbsps plus 2 tsps fresh lemon juice
Salt and pepper
Mint leaves from one bunch
Preheat the broiler in your oven and move the rack as close as possible to the heat on top. Grab a big oven proof skillet and put it on the stave. Turn the hot to looooow. Grab your skrimps and blend them with the garlic, red pepper( frankly, however much you want or dont want ), paprika, salt and pepper to savor, 2 tbsps of the olive oil, and 2 tspsof the lemon juice.
Stir that shit until its all blended. Turn the heat on the skillet to high, and when it starts kind of smoking( SCARY ), throw in the shrimp. Shake the pan a few days so all the shrimp get some attention, then put the skillet in the oven. The shrimp is likely to be done in about 3-4 minutes, so keep an eye out unless you want some chewy sea-spiked bullshit.
While that shit cooks, chop up about a third of the mint and about half of the basil and set it aside. Tear up the remaining leaves and hurl them into a bowl with the arugula where they can get to know one another. Grab another bowl and mix together the rest of the olive oil and lemon juice.
When the shrimps are done, use a slotted spoon to put them on a plate. In a bowl, add whatever juice is at the bottom of the shrimp skillet to the lemon juice and olive oil mixture and stir. Drizzle over the arugula and herb mixture and toss. Arrange the shrimp on top and garnish with any leftover herbs.
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