Spicy Grilled Shrimp with Piquillo Peppers, Arugula, and Marcona Almonds

Served as salad or cold side dish.

Winner of the 2006 Professional Second Prize

Submitted by Ben Barker of Magnolia Grill
Durham, North Carolina

Makes 4 servings

Shrimp

2 lbs. large shrimp (16-20 ct.), shells removed except tail shell and de-veined
Wooden skewers, soaked for one hour in cold water

For the Marinade

1 tsp. crushed red pepper flakes
1 tsp. picante pimentón
1 tsp. whole fennel seed, cracked in mortar
1 tsp. whole coriander seed, cracked in mortar
1 tsp. whole cumin seed, cracked in mortar
1 tsp. kosher salt
Zest of one lemon, grated
3 cloves garlic, chopped
2 oz. fino sherry
4 oz. extra virgin olive oil from Spain
2 Tbs. oregano, coarsely chopped
2 Tbs. flat leaf parsley, coarsely chopped

For the Salad

6 cups arugula or watercress, cleaned
1 ½ Tbs. lemon juice
2 oz. extra virgin olive oil from Spain
1/3 cup piquillo peppers, julienne
1/3 cup Marcona almonds, roughly chopped
Kosher salt and black pepper to taste

Preparation

1) Combine all marinade ingredients and blend well. Coat shrimp with marinade and refrigerate for one to four hours, turning occasionally. Remove from refrigeration 15-20 minutes before cooking and thread shrimp onto skewers.

2) In a small bowl whisk olive oil into lemon juice and season with salt and pepper.

3) Prepare grill with hardwood charcoal and remove shrimp from refrigeration. When coals are hot and covered with grey ash, grill shrimp on hot fire for 2 to 3 minutes per side, until just cooked through. Remove from skewers.