Crispy Chickpea Salad with Grilled Prawns |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Too cold to grill? Broil the shrimp skewers, or cook them on the stovetop in a grill pan. Ingredients:
1/4 cup extra-virgin olive oil, divided |
4 teaspoons grated lemon rind, divided |
1/4 cup fresh lemon juice, divided |
1 tablespoon chopped fresh flat-leaf parsley |
2 1/2 teaspoons crushed red pepper, divided |
3/4 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper |
1 garlic clove, minced |
18 large shrimp, peeled and deveined (about 3/4 pound) |
6 cups canola oil |
3 cups rinsed and drained canned chickpeas (garbanzo beans) |
cooking spray |
4 cups fresh baby arugula |
2 cups fresh baby spinach |
1/2 cup fresh mint, torn |
1/3 cup fresh flat-leaf parsley leaves |
1/3 cup (1/4-inch) diagonally cut green onions |
Directions:
1. Combine 1 tablespoon olive oil, 1 1/2 teaspoons lemon rind, 1 tablespoon juice, parsley, 1 teaspoon red pepper, 1/2 teaspoon salt, black pepper, and garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 1 hour, stirring occasionally.
2. Clip a candy/fry thermometer onto the side of a Dutch oven. Add canola oil to pan; heat oil to 385°.
3. Dry chickpeas thoroughly in a single layer on paper towels. Place 1 1/2 cups chickpeas in hot oil; fry 4 minutes or until crisp, stirring occasionally. Make sure oil temperature remains at 375°. Remove peas from pan using a slotted spoon; drain on paper towels. Keep warm. Return oil to 385°. Repeat procedure with remaining chickpeas.
4. Remove shrimp from marinade; discard marinade. Thread 3 shrimp onto each of 6 (5-inch) skewers.
5. Preheat grill to medium-high heat.
6. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done.
7. Combine remaining olive oil, rind, juice, red pepper, and salt in a large bowl; stir with a whisk. Add chickpeas, arugula, spinach, and remaining ingredients; toss gently to combine. Place 1 1/4 cups chickpea mixture in each of 6 shallow bowls. Top each serving with 3 grilled shrimp.
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