Lean protein, good fat, and healthy greens make up this tasty dish. It can be served as a salad at a dinner party or an appetizer for cocktail hour. This fresh dish is perfect to have for friends at your final end-of-summer soirée.
4 servings
- 16 prawns or jumbo shrimp with heads and tails on (available at international grocery stores)
- Kosher salt and freshly cracked pepper
- 1 Tbsp butter
- 4 Tbsp olive oil
- 5 garlic cloves minced
- 1 tsp red pepper flake (or more to taste)
- 1/4 cup white wine
- Zest and juice 1 lemon
- 2 cups spinach-arugula mix
- 2 avocados cubed
- 2 Tbsp fresh parsley minced
Use a small paring knife to cut along the length of the back of each prawn and remove the vein, then rinse and pat dry. Sprinkle all shrimp with kosher salt and pepper on both sides.
In a large sauté pan, heat butter and olive oil over low heat. Add garlic and pepper flakes and cook for 1 minute. Add the shrimp and cook on one side for about 2 minutes or just until they turn pink. Flip over the shrimp and add the wine. Let the wine reduce by half while the shrimp cook on the other side for about 2 more minutes. Turn off the heat, then add the lemon zest and juice to the pan and toss with the shrimp.
Place greens on a large platter and pour the shrimp mixture over the top. Add the avocado and sprinkle with parsley. Serve as a tapas dish at a party. Keep a bowl close by to dispose of heads and shells.
By Andrea LeTard
Food & Wine Pairing
Reginelli Recommends Textbook Sauvignon Blanc 2017
Wine Enthusiast gives Textbook from Napa Valley a 92. “Dark gold in color, this is an inviting white wine, light and fresh with highlights of peach Melba and honeysuckle. Tahitian vanilla adds a note of balanced richness that rewards the palate with substance and grace.” Well chilled, Textbook pairs exquisitely with the spicy sautéed shrimp. $24.99
