Fresh rosemary gives this bright shrimp dish a woodsy, wintery element. This dish is an essential on Matthew Raiford‘s holiday table during Kwanzaa. However, its easy preparation makes it a perfect weeknight dinner. While the marinated shrimp roast on a sheet pan, you can quickly assemble the tossed arugula salad, and then throw everything together.
Serves 4 to 6
1½ pounds jumbo shrimp, peeled and deveined, 16 to 20 per pound
2 tablespoons avocado oil
2 lemons, sliced ¼-inch thick into half-moon shapes
2-5 rosemary stalks, according to taste
1 teaspoon salt
¼ teaspoon black pepper
3 garlic cloves, crushed
5 cups arugula
½ cup extra virgin olive oil
¼ teaspoon salt
1/8 teaspoon black pepper
For the shrimp:
For the salad:
- Make the shrimp: Preheat oven to 400 degrees. Add shrimp to a large bowl with remaining ingredients; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a rimmed baking sheet. Bake for 8 to 10 minutes or until shrimp are tender.
- Assemble the salad: Remove rosemary stems and lemon slices and reserve any liquid from the pan. In a large bowl, combine warm shrimp mixture with arugula. Finish with extra virgin olive oil, and salt and pepper to taste. Serve immediately.
Adapted FromBress 'N' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer. Copyright by Matthew Raiford and Amy Paige Condon, 2021. Used with permission of the publisher, Countryman Press. All rights reserved.