Ingredients
Units
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Ingredients (Serves 4)
For the Salad:
- 1 pound large shrimp, peeled and deveined
- 6 cups fresh arugula
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced (optional)
- 1/4 cup crumbled feta or shaved Parmesan (optional)
For the Shrimp Marinade:
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1/2 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
For the Vinaigrette:
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard (optional, for creaminess)
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
1. Marinate the Shrimp
- In a bowl, combine olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper. Add the shrimp and toss to coat.
- Cover and marinate for 15-30 minutes.
2. Make the Vinaigrette
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey (if using), salt, and pepper until emulsified. Set aside.
3. Grill the Shrimp
- Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
- Remove the shrimp from the marinade and grill for 2-3 minutes per side, or until opaque and slightly charred. Set aside to cool slightly.
4. Assemble the Salad
- In a large bowl, toss the arugula, cherry tomatoes, cucumber, and red onion (if using) with half of the vinaigrette.
- Arrange the grilled shrimp on top of the salad.
5. Serve
- Drizzle the remaining vinaigrette over the shrimp and garnish with crumbled feta or Parmesan, if desired.
- Serve immediately with crusty bread or as a standalone dish.
