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Categories:
Tapas Serrano ham manchego cheese red peppers olives Marcona almonds baguette Salad sherry vinegar honey mustard extra-virgin olive oil kosher salt freshly ground black pepper baby salad greens shrimp shrimp kosher salt extra-virgin olive oil garlic red pepper Spanish smoked paprika fino sherry lemon juice parsley
Viewed: 36 - Published at: 6 years agoIngredients
- Tapas Spread
- 4 ounces thinly sliced serrano ham
- 4 ounces Manchego cheese, sliced into thin triangles
- 1 (12-ounce) bottle roasted red peppers, sliced
- 1 cup assorted marinated olives
- 1 cup Marcona almonds
- 1 baguette or other good crusty bread
- Salad
- 1 tablespoon sherry vinegar
- 1 teaspoon honey
- 1/2 teaspoon Dijon mustard
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/4 rounded teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 cup baby salad greens
- Shrimp
- 1 pound medium shrimp, peeled and deveined
- 1 1/2 teaspoons kosher salt, divided
- 1/2 cup extra-virgin olive oil
- 6 tablespoons minced garlic
- 1/2 teaspoon crushed red pepper
- 3/4 teaspoon Spanish smoked paprika
- 1/3 cup fino sherry (or dry white wine)
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh parsley
Method
- For Tapas Spread: Arrange all tapas ingredients on a large platter.
- For Salad: Whisk together vinegar, honey, and mustard in a small bowl. Whisk in olive oil, and add salt and pepper; set aside. (Dress greens before serving.)
- For Shrimp: Toss the shrimp with 3/4 teaspoon salt; set aside for 10 minutes. Warm the olive oil in a large pan, and gently saute garlic over medium-low heat for 3 minutes or until fragrant and beginning to color. Add shrimp, remaining 3/4 teaspoon salt, crushed red pepper, and smoked paprika; cook over medium heat, turning the shrimp occasionally, for about 3 minutes or until just cooked through. Remove shrimp from pan with a slotted spoon. Add sherry to pan, raise heat to high, and reduce liquid (about 2-3 minutes). Add lemon juice, return shrimp to pan, and toss gently; sprinkle with parsley. Serve immediately.
