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Tapas With Garlic Shrimp and Baby Greens

Yunhee Kim
Yield Makes 12 servings (serving size: 3/4 cup salad, 2–3 shrimp, and assorted tapas)
Salad for company. Prep: 20 minutes; Cook: 10 minutes; Stand: 10 minutes.

Ingredients

  • Tapas Spread
  • 4 ounces thinly sliced serrano ham
  • 4 ounces Manchego cheese, sliced into thin triangles
  • 1 (12-ounce) bottle roasted red peppers, sliced
  • 1 cup assorted marinated olives
  • 1 cup Marcona almonds
  • 1 baguette or other good crusty bread
  • Salad
  • 1 tablespoon sherry vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1/4 rounded teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 cup baby salad greens
  • Shrimp
  • 1 pound medium shrimp, peeled and deveined
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 cup extra-virgin olive oil
  • 6 tablespoons minced garlic
  • 1/2 teaspoon crushed red pepper
  • 3/4 teaspoon Spanish smoked paprika
  • 1/3 cup fino sherry (or dry white wine)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh parsley

Nutrition Information

  • calories 484
  • fat 27 g
  • satfat 5 g
  • monofat 16 g
  • polyfat 3 g
  • protein 20 g
  • carbohydrate 40 g
  • fiber 3 g
  • cholesterol 71 mg
  • iron 5 mg
  • sodium 1317 mg
  • calcium 186 mg

How to Make It

  1. For Tapas Spread: Arrange all tapas ingredients on a large platter.

  2. For Salad: Whisk together vinegar, honey, and mustard in a small bowl. Whisk in olive oil, and add salt and pepper; set aside. (Dress greens before serving.)

  3. For Shrimp: Toss the shrimp with 3/4 teaspoon salt; set aside for 10 minutes. Warm the olive oil in a large pan, and gently sauté garlic over medium-low heat for 3 minutes or until fragrant and beginning to color. Add shrimp, remaining 3/4 teaspoon salt, crushed red pepper, and smoked paprika; cook over medium heat, turning the shrimp occasionally, for about 3 minutes or until just cooked through. Remove shrimp from pan with a slotted spoon. Add sherry to pan, raise heat to high, and reduce liquid (about 2–3 minutes). Add lemon juice, return shrimp to pan, and toss gently; sprinkle with parsley. Serve immediately.