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Too cold to grill? Broil the shrimp skewers, or cook them on the stovetop in a grill pan.

Nathan Fong
Recipe by Cooking Light January 2011

Gallery

Credit: John Autry; Styling: Cindy Barr

Recipe Summary

total:
1 hr 30 mins
Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

262 calories; fat 15.8g; saturated fat 1.7g; mono fat 9.6g; poly fat 2.5g; protein 10.2g; carbohydrates 21.6g; fiber 5.7g; cholesterol 32mg; iron 2.6mg; sodium 628mg; calcium 80mg.
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