There’s a lot of trial-and-error work that goes on before a recipe makes it onto this forum. Typically, I find a recipe I want to try, and Eric does most of the work to prepare it. I provide the sous chef work that does not involve knives. (Eric is much better at using knives than I am.) Because he does most of the work to make the meal, I do most of the cleanup afterwards. It’s an arrangement that works for us.

Usually, during the meal, we both share our personal critiques of the dish if it is our first time making it. If we like the concept of the dish, but we feel the recipe needs to be changed in some way, we set the recipe aside to try again at a later date. I note down our thoughts on what we want to do differently the next time the recipe is tried.

Our initial run at this shrimp main dish salad left us both feeling like it needed something more. On our next attempt we nailed it. We streamlined the cooking process down into one easy step and added a crunch factor to the finished product. The seasoned croutons really made a difference in our enjoyment of this meal. The final product below is a meal worthy of making often!

Spicy Shrimp over Arugula (adapted from cooking.nytimes.com)  Total Time Required: 20 minutes, Yield: 4 to 6 servings

Ingredients:

• 2 pounds shrimp (20-to-30/pound), peeled and deveined
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon cayenne, or to taste
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 2 tablespoons + 2 teaspoons lemon juice
• 30 mint leaves
• 6 cups arugula
• 1 cup seasoned croutons for serving

Directions:

Mince about one-third of the mint and set it aside. Roughly chop the remaining leaves and toss them with the arugula in a large bowl. Whisk together 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice together in a small bowl. Keeping the salad and dressing separate, set them both aside.

Place a large cast iron or regular skillet on the stove over low heat.

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

When the skillet smokes, toss in the shrimp mixture. Shake the pan once or twice to distribute them evenly. Turn them over once.

The shrimp are done when they are opaque, about 3 to 4 minutes. Use a slotted spoon to transfer the shrimp to a bowl.

Scrape the shrimp pan juices into the olive oil-lemon juice dressing mixture and stir.

Dress the greens with this mixture, and toss, adding a little more olive oil or lemon juice, or both if needed.

Place the greens on a platter and arrange the shrimp on top of the greens. Garnish the shrimp with the seasoned croutons and the remaining minced mint.

Serve and enjoy!

Sometimes a second chance is required for a dish to reach its full potential!  ~Linda

Spicy Shrimp over Arugula (adapted from cooking.nytimes.com)  Total Time Required: 20 minutes, Yield: 4 to 6 servings

Ingredients:

• 2 pounds shrimp (20-to-30/pound), peeled and deveined
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon cayenne, or to taste
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 2 tablespoons + 2 teaspoons lemon juice
• 30 mint leaves
• 6 cups arugula
• 1 cup seasoned croutons for serving

Directions:

Mince about one-third of the mint and set it aside. Roughly chop the remaining leaves and toss them with the arugula in a large bowl. Whisk together 2 tablespoons of the olive oil and 2 tablespoons of the lemon juice together in a small bowl. Keep the salad and dressing separate and set them both aside.

Place a large cast iron or regular skillet on the stove over low heat.

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

When the skillet smokes, toss in the shrimp mixture. Shake the pan once or twice to distribute them evenly. Turn the shrimp over once. The shrimp are done when they are opaque, about 3 to 4 minutes. Use a slotted spoon to transfer the shrimp to a bowl. Scrape the shrimp pan juices into the olive oil-lemon juice dressing mixture and stir. Dress the greens with this mixture, and toss, adding a little more olive oil or lemon juice, or both if needed. Place the greens on a platter and arrange the shrimp on top of the greens. Garnish the shrimp with the seasoned croutons and the remaining minced mint and serve.