Grilled Shrimp with Arugula Mushroom Salad

Name: Grilled Shrimp with Arugula Mushroom Salad
Prep time: 28 min
Cook time: 28 min
Total time: 28 min
Yield: 6
Cuisine: Global
Ingredients: 2 liters fresh arugula, large leaves torn in half; 113 grams button mushrooms, thinly sliced; 2 teaspoons minced garlic; 3 Tbsps fresh lemon juice; 79 milliliters full-flavored extra-virgin olive oil; 3 Tbsps olive oil; 57 grams shaved Parmesan; 2 Tbsps finely chopped pepperoncini; 6 servings Salt and freshly ground black pepper; 6 servings Sea salt and freshly ground black pepper; 454 grams 24 large shrimp (about , peeled, deveined

Grilled Shrimp with Arugula Mushroom Salad might be a good recipe to expand your main course recipe box. One serving contains 297 calories, 20g of protein, and 23g of fat. This recipe serves 6. It is perfect for The Fourth Of July. Head to the store and pick up pepperoncini, lemon juice, salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, primal, and pescatarian diet. From preparation to the plate, this recipe takes roughly 28 minutes.

Instructions

Heat the oil in a heavy medium skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Peperoncini

Garlic

Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil.

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Peperoncini

Shrimp

Cooking Oil

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Bowl

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.

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Salt And Pepper

Peperoncini

Shrimp

Cooking Oil

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Grill Pan

Grill

Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper.

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Extra Virgin Olive Oil

Salt And Pepper

Lemon Juice

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Whisk

Bowl

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.

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Salt And Pepper

Grilled Shrimp

Mushrooms

Parmesan

Arugula

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Bowl

Add dressing and toss before service.

Serve immediately. Mound the salad in the center of large plates.

Equipment

Ingredients

Servings:

2liters

fresh arugula, large leaves torn in half 113grams

button mushrooms, thinly sliced 2teaspoons

minced garlic 3Tbsps

fresh lemon juice 79milliliters

full-flavored extra-virgin olive oil 3Tbsps

olive oil 57grams

shaved Parmesan 2Tbsps

finely chopped pepperoncini 6servings

Salt and freshly ground black pepper 6servings

Sea salt and freshly ground black pepper 454grams

24 large shrimp (about , peeled, deveined

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.