Too cold to grill? Broil the shrimp skewers, or cook them on the stovetop in a grill pan.
1/4 cup extra-virgin olive oil, divided
4 teaspoons grated lemon rind, divided
1/4 cup fresh lemon juice, divided
1 tablespoon chopped fresh flat-leaf parsley
2 1/2 teaspoons crushed red pepper, divided
3/4 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
18 large shrimp, peeled and deveined (about 3/4 pound)
6 cups canola oil
3 cups rinsed and drained canned chickpeas (garbanzo beans)
4 cups fresh baby arugula
2 cups fresh baby spinach
1/2 cup fresh mint, torn
1/3 cup fresh flat-leaf parsley leaves
1/3 cup (1/4-inch) diagonally cut green onions
How to Make It
Combine 1 tablespoon olive oil, 1 1/2 teaspoons lemon rind, 1 tablespoon juice, parsley, 1 teaspoon red pepper, 1/2 teaspoon salt, black pepper, and garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 1 hour, stirring occasionally.
Clip a candy/fry thermometer onto the side of a Dutch oven. Add canola oil to pan; heat oil to 385°.
Dry chickpeas thoroughly in a single layer on paper towels. Place 1 1/2 cups chickpeas in hot oil; fry 4 minutes or until crisp, stirring occasionally. Make sure oil temperature remains at 375°. Remove peas from pan using a slotted spoon; drain on paper towels. Keep warm. Return oil to 385°. Repeat procedure with remaining chickpeas.
Remove shrimp from marinade; discard marinade. Thread 3 shrimp onto each of 6 (5-inch) skewers.
Preheat grill to medium-high heat.
Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done.
Combine remaining olive oil, rind, juice, red pepper, and salt in a large bowl; stir with a whisk. Add chickpeas, arugula, spinach, and remaining ingredients; toss gently to combine. Place 1 1/4 cups chickpea mixture in each of 6 shallow bowls. Top each serving with 3 grilled shrimp.
the chickpeas are way too much bother and mess for the taste and fat. Next time I will just use straight out of the can. i didnt use the mint in the greens.. the other reviewer that complained about the heat was spot on. i used only 1/4 teaspoon of red pepper flakes in the marinade and none in tne vinegrette. the heat was perfect and the shrimp was very good. i also improved, to my taste, the vinegrette by adding a bit of garlic, shallot, and a pinch of dried mustard. with all my changes i liked it a lot, but i only gave it 2 stars because i had to change so many things to make it taste good to me.
The dressing for the salad was WAY too spicy! If I make this again, I will use 1/2 or a 1/4 of the red pepper that is called for. The shrimp seasoning was outstanding and I will definitely use that again. The chick peas popped a lot in the oil, even after 1 hour of "drying" time. I probably won't make the salad again, but I will make the shrimp.
Just ok. I didn't fry the chickpeas because I didn't want to use all that oil and mess with them so I just sauteed them in a pan. I think the shrimp was the best part. The marinade was great and the spice wasn't overwhelming other than that, not very filling.
I really liked the recipe. I agree that frying the chick peas is a bit time conusming for a mere salad, but i used much less oil, and stored half of them in the fride for next day. it was still very good- i heated them up separately the next day. the shrimp and dressing make the salad. it was delicious.
The one saving grace of this recipe is the fried chickpeas - imaginitive, addictive, worth making again. The rest of the salad was almost inedible because it was too spicy. Between the dressing and the marinade, heat was the only flavor, and even the addition of goat cheese crumbles wasn't enough to cool it. IF I were to make this again it would be minus the crushed red pepper, possibly with a different dressing entirely and with the addition of feta or goat cheese.
I really liked the flavor of the dressing and the marinade of the shrimp! The fried chickpeas were good - but i think maybe too much work for the result. I hate deepfrying and then tossing out oil and figuring out how to toss it out - so that's my complaint. really good flavoring though. Would probably just saute them on a pan next time.
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