Grilled Shrimp with Arugula salad 〜with Sauvignon Blanc〜

Thank you so much for visiting our Food & Wine blog! Today, we would like to introduce the recipe of Grilled Shrimp with Arugula salad. These grilled shrimp are really good. There are a few tricks you can do to keep the shrimp moist. And the most importantly, they taste AMAZING! One thing I would recommend is to ventilate the kitchen. I was concentrating on grilling and taking photos so much that when I was making this dish the other day, and I didn't realize that our kitchen was so smoky. Probably you can guess what happened now. Our smoke detector went off! Awww...  Now, let's begin.

  

Grilled Shrimp with Arugula salad

Ingredients: 

For shrimp

1/2 pound peeled deveined large shrimp

salt & pepper

1 heaping Tablespoon baking soda

For dipping sauce

1 Tablespoon extra-virgin olive oil

1 Tablespoon squeezed lemon juice

1 teaspoon chopped garlic

1 teaspoon chopped Italian parsley

For salad

3 cups arugula 

1 avocado, sliced

1 pear, thinly sliced

1/4 cup almonds, chopped

salt & pepper

goat cheese

For dressing

1 1/2 Tablespoon extra-virgin olive oil 

1 1/2 Tablespoon white wine vinegar

salt & pepper

Directions: 

1: Season the shrimp with salt and pepper in a bowl and toss the shrimp with baking soda. This is the key. Baking soda gives the shrimp a firm and crisp texture when they are grilled. 

2: Skewer the shrimp using bamboo skewers. You don't want to have much space between shrimp, and this is another key to keep the shrimp moist. 

3: Brush both sides of the shrimp with some extra-virgin olive oil. 

4: Brush some extra-virgin olive oil on the grill pan, too. 

5: Mix extra-virgin olive oil, squeezed lemon juice, chopped garlic and chopped Italian parsley in a bowl. This is the sauce you will put on the shrimp after grilling.

6: Put dressing ingredients in a mason jar and shake well. Put arugula in a large bowl and toss with the dressing. Place dressed arugula on the individual plates, then layer with the chopped almonds, avocado & pear slices, and sprinkle crumbed goat cheese (your favorite amount).

7: Heat the gill pan over the highest heat until the steam starts to come out. Place the shrimp on the heated pan. Press down on them slightly to ensure good contact with the grill grates. Grill them two minutes per side. You can use an extra one or two minutes before they turn rubbery. 

※ Shrimp has no space between them, so it takes a longer time to get brown.

8: Toss the shrimp with the dipping sauce after they come off the grill.

9: Place the shrimp on top of arugula salad. That's it!

I recommend Sauvignon Blanc to go with this dish. Sauvignon Blanc is a dry, crisp and refreshing wine. It matches well with seafood, cheese and salad. Probably Chardonnay goes well with this dish, too. We like to use the smaller glasses to pour the wine at home. What about you?

We hope you enjoy the recipe!