Food Network: Grilled Shrimp with Arugula Mushroom Salad

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Grilled Shrimp with Arugula Mushroom Salad
Recipe courtesy Giada De Laurentiis

Ingredients
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 cups fresh arugula, large leaves torn in half
4 ounces large button mushrooms, thinly sliced
2 ounces shaved Parmesan

Instructions
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.