Spicy Shrimp Salad With Mint

Step 1

Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.

Step 2

Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.

Step 3

When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.

Step 4

Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.

Step 5

The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.