Spicy Shrimp Salad With Mint
by MARK BITTMAN
Time: 20 minutes
Yield: 4 to 6 servings
INGREDIENTS
2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1 teaspoon minced garlic, or more to taste
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
30 to 40 mint leaves
6 cups arugula and other greens
I will make this tips on smoking shrimp, for this recipe, pellets on Grilla. Pellets to use, temps, time
thanks
rico
Download The New York Times Cooking App on the App Store.
I
by MARK BITTMAN
Time: 20 minutes
Yield: 4 to 6 servings
INGREDIENTS
2 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1 teaspoon minced garlic, or more to taste
1 teaspoon salt
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
4 tablespoons olive oil
2 tablespoons plus 2 teaspoons lemon juice
30 to 40 mint leaves
6 cups arugula and other greens
I will make this tips on smoking shrimp, for this recipe, pellets on Grilla. Pellets to use, temps, time
thanks
rico
Download The New York Times Cooking App on the App Store.
I
