Spicy Shrimp Salad with Mint

Green salads and their adornments can occasionally become boring. And, boring can be brutal to eating  satisfaction. Granted, we all have our favorite combinations and greens (my favorite). I never thought a salad with arugula would make my top five list, yet here it is.

This salad mixes the peppery flavor of the arugula with the freshness of the mint and lemon juice. The shrimp adds the heat and spiciness. It can be served with a more elegant meal or just a Hump Day lunch.

I would suggest a quick seasoning test. I heated a small pan, cooked the minimally seasoned shrimp, cooled, and tasted, particularly for salt and cayenne pepper. Work quickly, as the shrimp cooks fast!

Spicy Shrimp Salad with Mint
Recipe, Mark Bittman (Watch video to see Bittman prepare this salad.)
Yield: 4 servings

Ingredients:
2/3 pounds shrimp in the 15 to 30-a-pound range, peeled (deveined, if preferred)
1/4 cup olive oil
Salt and freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
1 teaspoon minced garlic, or more to taste
6 cups arugula or other tender greens
1 cup mint leaves
2 to 3 tablespoons fresh lemon juice

Directions:
1. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat. Put the shrimp in a medium bowl, drizzle with olive oil and sprinkle with salt and pepper. Add the cayenne, paprika, and garlic, and stir to combine.

2. When skillet smokes, add the shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The shrimp are done with opaque and firm, about 2 minutes.

3. Toss together the arugula and mint in a large bowl. Add the shrimp with its pan juices and the lemon juice. Toss to combine; the hot shrimp should wild the greens slightly. Serve immediately.