Recipe: Spicy Shrimp Salad with Mint

SPICY SHRIMP SALAD WITH MINT

2 pounds medium shrimp*
1 teaspoon minced garlic (or more to taste)
1 teaspoon salt
1/2 teaspoon cayenne (or to taste)
1 teaspoon paprika
4 tablespoons olive oil, divided use
2 tablespoons plus 2 teaspoons lemon juice, divided use
30 mint leaves (or more), divided use
6 cups arugula -and other greens

Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.

Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.

When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.

Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.

The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both.

Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.

*Buy shrimp in the 15-to-30-a-pound range, peeled and deveined.

Servings: 4-6
Source: Mark Bittman, New York Times, June 1998