Mark Bittman’s recipe first appeared in the New York Times in 1998. He updated it in 2011 to reflect a lighter approach and that is the version here. Either way, it is terrific. I also enjoy this salad with mango and avocado.
2/3 pounds shrimp in the 15-to-30-a-pound range, peeled (deveined, if you like)
1/4 cup olive oil
Salt and freshly ground black pepper
1/2 teaspoon cayenne, or to taste
1 teaspoon paprika
1 teaspoon minced garlic, or more to taste
6 cups arugula or other tender greens
1 cup mint leaves
2 to 3 tablespoons lemon juice
(ripe mango, cut in large dice)
(avocado, cut in large dice)
Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over high heat. Put the shrimp in a medium bowl, drizzle with the olive oil and sprinkle with salt and pepper. Add the cayenne, paprika, and garlic, and stir to combine.
When skillet smokes, add the shrimp mixture. Shake the pan once or twice to distribute them evenly, brown well, then turn once. The shrimp are done when opaque and firm, about 2 minutes.
Toss together the arugula and mint (and mango and avocado if you are using them) in a large bowl. Add the shrimp with its pan juices and the lemon juice. Toss to combine; the hot shrimp should wilt the greens slightly. Serve immediately.