A colorful salad with lots of bright and fresh flavors from the Mediterranean and tender shrimp delicately flavored with ouzo make a perfect dish for your meal by the sea. —Michelle Escobar
Shrimp and Salad
shrimp (cleaned, shells and tails removed if you like)
small orange, cut in quarters
garlic clove, smashed with flat part of your knife
cherry tomatoes, cut in half
fresh ear of corn, husks removed and kernals cut from the ear
scallions, ends trimmed and cut thinly
salt and freshly ground black pepper
greek feta cheese (optional)
Lemon Mint Vinaigrette
jalapeno, very thinly sliced (keep the seeds and ribs if you want it spicer; remove for milder)
fresh mint, finely chopped
good quality extra virgin olive oil
In This Recipe
First poach the shrimp. Take a saucepan and fill it about 1/2 way with cold water. Add the ouzo, peppercorns, garlic, and bay leaf. Take the orange quarters and squeeze the juice into the water, then drop the quarters whole in as well. Add a little salt to taste (I do about 1/2 tsp). This is your poaching liquid. Bring the liquid to a boil, then reduce the heat down so it's barely simmering. Cover with lid and let simmer for about 10 minutes so flavors can infuse. Turn off heat and add the shrimp in all at once. Let shrimp stay in poaching liquid until they turn opaque in color and are just firm to the touch -- around a minute, maybe minute and half (time will depend on how large your shrimp are). Remove with slotted spoon (as seen above) and let stand to cool. Discard poaching liquid.
While the poaching liquid infuses, you can make the corn. Heat a little olive oil in a small sauté pan. Add the corn kernels and season with salt and pepper to taste. Cook about 5 minutes -- the corn will turn bright yellow. Let stand to cool but best if use while still a little warm.
To assemble the salad, simple place the arugula in a large mixing bowl. Add the scallions, corn, tomatoes, and shrimp. Season with some salt and pepper to taste. Add enough of the vinaigrette to moisten the salad and toss to combine. Top with feta cheese and serve immediately.
To make the vinaigrette: Combine the juice, jalapeno and mint leaves in a bowl. Next, vigorously whisk in the oil until combined and thickened. Immediately pour over the salad and toss to combine.