I devised this recipe to harness the delicious juices shrimp exude as they’re cooking—the shrimp essence. Not wanting to completely overwhelm delicately flavored greens with the powerfully spiced shrimp, I use a mixture of arugula, lettuce, and a high proportion of mint, dressed with olive oil and lemon juice. The result is a nice, juicy, big, flavorful and easy salad.

　　

Ingredients

makes 4 servings

　　2 pounds shrimp in the 15-to-30-per-pound range, peeled and, if you like, deveined

　　1 teaspoon minced garlic, or more to taste

　　1 teaspoon salt

　　1/2 teaspoon cayenne, or to taste

　　1 teaspoon paprika

　　1/4 cup olive oil

　　2 tablespoons plus 2 teaspoons fresh lemon juice

　　30 to 40 fresh mint leaves

　　6 cups arugula and/or other greens

　　

Step 1

Preheat the broiler and put the rack as close to the heat source as possible. Put a large ovenproof skillet or heavy-bottomed roasting pan on the stove over low heat.

　　

Step 2

Combine the shrimp with the garlic, salt, cayenne, paprika, half the olive oil, and the 2 teaspoons lemon juice; stir to blend. Turn the heat under the skillet to high.

　　

Step 3

When the skillet smokes, toss in the shrimp. Shake the pan once or twice to distribute them evenly, then immediately put the skillet under the broiler.

　　

Step 4

Mince about one-third of the mint. Tear the remaining leaves and toss them with the arugula. Stir the remaining olive oil and lemon juice together in a bowl.

　　

Step 5

The shrimp are done when opaque; this will take only 3 or 4 minutes. Use a slotted spoon to transfer the shrimp to a plate; it’s fine if they cool for a moment. Add the shrimp juices to the olive oil–lemon juice mixture and stir. Dress the greens with this mixture and toss (if the greens seem dry, add a little more olive oil, lemon juice, or both). Put the greens on a platter and arrange the shrimp on top of or around them; garnish the shrimp with the minced mint.

　　

Variations

Step 6

Spicy Chicken Salad: This is better with skinless, boneless chicken thighs than breasts. Marinate and cook 1-inch chunks as you would the shrimp; they will take about the same amount of time. Remove the chicken, then put the pan over a burner; turn the heat to high and add 1/2 cup of water. Stir and scrape to release any of the flavorful bits remaining in the pan (the chicken will not release as much liquid as the shrimp, which is why this step is necessary). When the liquid is reduced to a couple of tablespoons, combine it with the olive oil–lemon mixture and proceed as directed.

　　

Step 7

Spanish-Style Broiled Shrimp Salad: Substitute sherry vinegar for lemon juice and add a teaspoon of ground cumin along with the paprika. Use chopped parsley or tarragon in place of mint.

　　

Step 8

Southeast Asian–Style Broiled Shrimp Salad: Use peanut oil in place of olive oil, lime juice in place of lemon juice, and cilantro in place of mint. Add a tablespoon or two of soy sauce or fish sauce (nam pla or nuoc mam) to the salad before tossing it.

　　From Mark Bittman's Quick and Easy Recipes From the New York Times by Mark Bittman Copyright (c) 2007 by Mark Bittman Published by Broadway Books.Mark Bittman is the author of the blockbuster Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.