Is it Fall yet? Every time July/August hits we all become destined to repeat how much we miss sweaters and blankets and pumpkin spice lattes and scarves. We also greatly miss things like cheese, carbs, and hearty-ass shit that we can eat and get away with since layers are in. However, during summer, salads with lemon spiked drinks and like, a lot of alcohol are par for the course, so we say make a meal that you’ll actually enjoy eating. While eating a salad can sometimes feel like literal torture, we guarantee that this summer salad does not fall into the usual this-tastes-like-dirt-but-I-need-to-power-through vibe that most salads give off. Plus, it’s packed with so many toppings it’ll feel like you’re being bad without actually being bad and gaining 10 lbs. When we combine arugula with citrus and skrimps, we feel better than everyone else. We adapted this recipe from the NY Times,but made it easier for those of you who fucking suck at cooking or just like, don’t have time to pay attention to food and shit.
· 2 lbs raw shrimp, peeled and deveined
· 1 tsp garlic, finely chopped
· Red pepper
· 1 tsp smoked paprika
· 2 tbsps olive oil
· 2 tbsps plus 2 tsps fresh lemon juice
· Salt and pepper
· Mint leaves from one bunch
· Basil leaves
Preheat the broiler in your oven and move the rack as close as possible to the heat on top. Grab a big oven proof skillet and put it on the stove. Turn the heat to looooow. Grab your skrimps and combine them with the garlic, red pepper (honestly, however much you want or don’t want), paprika, salt and pepper to taste, 2 tbsps of the olive oil, and 2 tspsof the lemon juice.
Stir that shit until it’s all combined. Turn the heat on the skillet to high, and when it starts kind of smoking (SCARY), throw in the shrimp. Shake the pan a few times so all the shrimp get some attention, then put the skillet in the oven. The shrimp will be done in about 3-4 minutes, so keep an eye out unless you want some chewy sea-spiked bullshit.
While that shit cooks, chop up about a third of the mint and about half of the basil and set it aside. Tear up the remaining leaves and throw them into a bowl with the arugula where they can get to know each other. Grab another bowl and mix together the rest of the olive oil and lemon juice.
When the shrimps are done, use a slotted spoon to put them on a plate. In a bowl, add whatever juice is at the bottom of the shrimp skillet to the lemon juice and olive oil mixture and stir. Drizzle over the arugula and herb mix and toss. Arrange the shrimp on top and garnish with any leftover herbs.