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clove garlic shallot extra-virgin olive oil sherry vinegar basil red pepper lemon kosher salt shrimp skewers fennel baby arugula tomatoes Parmesan
Viewed: 62 - Published at: 2 years agoIngredients
- 1 clove garlic
- 1 shallot, minced
- 1/4 cup extra-virgin olive oil, plus 1 tablespoon
- 2 tablespoons sherry vinegar
- 1 1/2 packed cups basil leaves
- Pinch red pepper flakes
- 1/2 lemon, juiced
- Pinch kosher salt and cracked black pepper
- 10 (21 to 25) shrimp
- Wooden skewers, soaked in water for at least 20 minutes
- 2 bulbs fennel, thinly sliced
- 3 packed cups baby arugula
- 2 cups halved cherry tomatoes
- 2 tablespoons grated Parmesan
Method
- In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated.
- Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper.
- Pulse to combine.
- Remove the mixture from the food processor and add it to a large bowl.
- Reserve a small amount of marinade in another bowl for finishing the shrimp.
- Toss the shrimp in the marinade and thread them onto skewers.
- Heat a grill pan to high and cook the skewers for 2 minutes on each side.
- Remove them from grill and add them to the bowl with the reserved marinade.
- Add the fennel, arugula and tomatoes.
- Toss lightly to evenly coat.
- Arrange the salad on serving plates and sprinkle with Parmesan.
