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
Directions
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.
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By The Petite Gourmet
Portland, OR
on September 08, 2011
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This recipe is hilarious to me because I HATE mushrooms! Giada has certainly beat some previously insurmountable odds, because I love this salad. The only time I can stomach them is when they're raw and of the button variety. But I was pleasantly surprised to not only be tolerating them, but enjoying them! I personally adore pepperoncini, so it was a welcome addition to my standard vinaigrette. Can't wait to make this again!
By corrie523
League City, TX
on February 04, 2011
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I was leary of this recipe because of the peppercini, I thought it might be too strong. I was W R O N G! This is truly an excellent, fast and healthy meal! I didn't havee time to grill the shrimp, so I sauteed garlic, peppercini olive oil and butter, then tossed the shrimp in the pan and continued to cook. It came out AWESOME!! Thank you!
By cleftrock_8165997
San Diego, CA
on March 11, 2009
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The dressing tasted nasty by itself, but was surprisingly perfect with the salad as a whole. Who'da thought? I only used about half of the dressing, as I used a little less salad greens as it was just the two of us. I added a little bit of chopped fresh dill and dill seed to the dressing because it tasted so lemony.
Read all 16 reviews