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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Simple preparations like this let the buttery flavor and langoustine-like texture of Santa Barbara spot prawns, a West Coast delicacy, shine. Feel free to substitute any jumbo American shrimp. Ingredients:
2 pounds head- and tail-on santa barbara spot prawns or jumbo shrimp |
5 tablespoons extra-virgin olive oil, divided |
2 garlic cloves, minced |
1/2 teaspoon dried crushed red pepper flakes |
3 tablespoons pernod or ouzo |
2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise |
kosher salt and freshly ground black pepper |
6 cups (lightly packed) baby arugula |
2 tablespoons fresh lemon juice |
Directions:
1. Using a small knife or kitchen shears, butterfly shrimp from tail to base of head, leaving peel and head on; devein.
2. Heat 3 tablespoons oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.
3. Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in center, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and arugula in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.
4. Arrange salad on a plate. Top with shrimp, garnish with 1 tablespoon chopped fronds.
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