Bittman’s Shrimp Salad

Here's a take on a fresh shrimp salad based on Mark Bittman, from the New York Times.  It's quick and fresh and light for a fast summer evening meal, or for lunch.  Use whatever greens you like.

1 lb shrimp, peeled and deveined

Flavoring ingredients:

1 Tbsp pimenton, smokey spanish paprika

1/2 tsp crushed red pepper flakes, or to taste

2 Tbsp olive oil

2 cloves garlic, minced

1/4 tsp salt

freshly ground black pepper

12 grape tomatoes, halved

6 cups mixed greens

palmful fresh mint leaves, lightly torn

juice of 2 limes (or 1 lemon if preferred)

Toss shrimp together with the flavoring ingredients in a medium bowl and mix well.  

Heat a large skillet (not non-stick) until just about smoking - you want this skillet to be very, very hot to cook the shrimp quickly.  Note we put the olive oil in with the shrimp, because it would smoke too much and burn if put in the hot pan alone.

Quickly pour the shrimp into the smoking hot pan and arrange shrimp in a single layer using tongs.  

Turn on your fan - there will be smoke and vapors galore! Cook about 30-45 seconds on the first side, allowing the first side to brown up nicely.  Turn shrimp and cook another 30-45 seconds to brown the second side.

Toss together the greens and the mint with the tomatoes in a salad bowl.  Pour the shrimp onto the greens and toss a bit to wilt some of the greens just a bit.  Fold in the lime juice and plate the salad.

Serves 4.