This marinade is my favorite for shrimp, chicken, and flank steak or any other red meat. As with any marinade, the longer you let the shrimp or meat marinate, the better, but on many occasions I’ve had only enough time to throw it together and put it straight on the grill, and the results are still great.

　　

Ingredients

makes 4 to 6 servings

　　

For the Shrimp

4 tablespoons olive oil

　　Juice of 3 small lemons (about 6 tablespoons juice)

　　4 garlic cloves, minced

　　2 teaspoons chopped fresh oregano

　　2 teaspoons chopped fresh basil

　　2 teaspoons chopped fresh chives

　　Pinch of ground cayenne or to taste

　　Kosher salt and ground black pepper to taste

　　24 jumbo shrimp (21 to 25 per pound), peeled and deveined but with the tails on

　　

For the Salad

4 ounces green beans, trimmed and cut into 2-inch pieces

　　2 10-ounce bags baby arugula leaves

　　1 pint small grape tomatoes, or halved if large

　　2 tablespoons extra-virgin olive oil

　　2 tablespoons white balsamic vinegar

　　Kosher salt and ground black pepper to taste

　　

Step 1

In a large bowl, place the olive oil, lemon juice, garlic, oregano, basil, chives, cayenne, salt, and pepper. Stir until well blended. Add the shrimp and stir gently until well coated with marinade. Cover and refrigerate for 2 hours.

　　

Step 2

Prepare a medium bowl of ice water. Bring a small saucepan of lightly salted water to a boil. Add the green beans and cook until crisp-tender, about 3 minutes. Drain the beans and immediately add to the ice water. Let stand until cool. Drain well and set aside.

　　

Step 3

When ready to serve, prepare a medium-hot grill or set a rack 6 inches from the broiler and set the broiler to high. Grill or broil the shrimp until they are firm and bright pink or orange, 4 to 5 minutes, turning once during cooking.

　　

Step 4

In a large salad bowl, place the arugula, tomatoes, reserved green beans, oil, vinegar, salt, and pepper. Toss gently until the arugula and vegetables are well coated.

　　

Step 5

Divide the greens among 4 to 6 salad plates and top with the shrimp. Serve.

　　Eva's Kitchen