Eva Longoria’s Shrimp & Arugula Salad
SHRIMP:
- 4 tablespoons olive oil
- Juice of 3 small lemons (about 6 tablespoons juice)
- 4 garlic cloves, minced
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh chives
- Pinch ground cayenne OR to taste
- Kosher salt and ground black pepper to taste
· 24 jumbo shrimp (21 to 25 per pound), peeled and deveined but with tails onSALAD:
- 4 ounces green beans, trimmed and cut into 2-inch pieces
- 2 (10-ounce) bags pre-rinsed baby arugula leaves
- 1 pint small grape tomatoes OR halved if large
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- Kosher salt and ground black pepper to taste
*For Shrimp, in a large bowl, place olive oil, lemon juice, garlic, oregano, basil, chives, cayenne, salt and pepper. Stir until well blended. Add shrimp and stir gently until well coated with marinade. Cover and refrigerate 2 hours.
To make Salad, prepare a medium bowl of ice water. Bring a small saucepan of lightly salted water to a boil. Add green beans and cook until crisp-tender, about 3 minutes. Drain beans and immediately add to ice water. Let stand until cool. Drain well and set aside.
When ready to serve, prepare a medium-hot grill or set a rack 6 inches from broiler and set broiler to high. Grill or broil shrimp 4 to 5 minutes, turning once during cooking, until firm and bright pink or orange.
In a large salad bowl, place arugula, tomatoes, reserved green beans, oil, vinegar, salt and pepper. Toss gently until arugula and vegetables are well coated.
Divide greens among 4 to 6 salad plates and top with shrimp. Serve. Makes 4 to 6 servings.
NOTE: This marinade is Longoria’s favorite for shrimp, chicken and flank steak or any other red meat.
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