Shrimp recipe – Grilled shrimp on lentil and arugula salad

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Since shrimp don’t take long on the grill, consider cooking something else on the grill while it’s hot. Maybe mushroom and zucchini skewers to serve and slices of bread brushed with olive oil to grill. I always have French green lentils on hand, occasionally “beluga” or “caviar” black lentils, so called because of their small, almost round, caviar-like shape. Both hold their shape well once cooked, ideal for countless uses. Regular green or brown lentils are also fine; You can become a little softer. The vinaigrette here is used twice: one part is to marinate the shrimp, the other to dress the salad.

INGREDIENTS:

 

  • 1 teaspoon kosher salt
  • 1 bay leaf, preferably fresh
  • 1 clove garlic
  • ¾ cup green or black lentils, rinsed
  • 4 cups loose arugula (about 3 ounces)
  • ¼ cup sliced green onion (white part and green part) or 2 tablespoons chopped fresh chives

INSTRUCTIONS:

1. If using bamboo skewers, soak four 8- to 10-inch bamboo skewers in cold water for at least 20 minutes to limit charring on the grill.

2. For the vinaigrette, mix the vinegar, mustard, salt, and a little pepper in a large bowl until the salt has dissolved, then add the oil.

3. Place shrimp in medium bowl. Beat the vinaigrette again to combine and sprinkle about half over the shrimp. Distribute the shrimp evenly, cover the bowl, and refrigerate while the lentils cook.

4. Fill a medium saucepan halfway with water and add the salt, bay leaf and whole clove of garlic. Bring the water to a boil over high heat. Add the lentils, reduce heat to medium-low, and simmer, uncovered, until lentils are tender, 18 to 22 minutes. Drain the lentils, discard the bay leaf but reserve the garlic with the lentils. Let cool (I put the colander in the pan the lentils were cooked in to drain excess water while they sit).

5. Preheat an outdoor grill for direct medium-high heat.

6. Remove the garlic clove from the cooked lentils and stir the lentils together (if the garlic has been minced and mixed with the lentils, leave as is). Add the softened garlic to the remaining vinaigrette and mash with a fork to mix. Add the cooled lentils and toss to evenly coat. Add the arugula and spring onion and mix, then arrange the salad on individual plates, slightly rounded in the center.

7. Thread the marinated shrimp onto 4 skewers, grabbing the tail and wide end of each to form a C as you thread onto the skewers. Grill shrimp until opaque at thickest point, 2 to 3 minutes per side.

8. Place a shrimp skewer on each salad or remove shrimp from skewers, place on salad and serve immediately.