I love Giada de Laurentiis. She also cooks apparently. I think.
Summer has been great to everything but my waistline. The burgers, the grilling, the summer ales (not specific to Sam Adams, either), and the vacation. And even though summer is wrapping up within the next month, that doesn’t mean you can’t keep the grill going.
This simple salad comes from Giada and uses the grill to get a nice flavor on some shrimp. I adapted this one just a touch because, while I love fresh mushrooms, she did not cook hers. Instead of cooking the shrimp right on the grill, I tossed them in the olive oil and pepperoncinis with the mushrooms, and cooked them in my grill basket.
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
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
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.