Grilled Prawns (Shrimp) With Rocket (Arugula) and Campari Tomatoes

Photo: Elizabeth Schreiter

Ingredients

2 cups baby arugula (rocket), washed and well-dried

8 cherry tomatoes, drizzled in olive oil

1/2 pound shrimp in the shell

4 cloves garlic, minced

Handful of fresh parsley, minced

Preparation

Divide and arrange the washed and dried rocket onto two salad plates; set aside.

In a bowl, season the shrimp with salt, pepper, olive oil and a squeeze of lemon juice and toss to coat.

Place a grill pan onto the stove onto high heat (it's ready when water sizzles and evaporates) and carefully place shrimp in one layer onto the pan, letting them cook for five minutes on each side.

Add garlic and parsley to the pan and cook for an additional 30 seconds and turn the shrimp one more time.

Transfer the shrimp to a warm plate and turn off the heat.

Add the tomatoes to the still-hot pan and let warm through for about 3-5 minutes until the skins are slightly scalded and divide between the two salad p lates with the rocket.

Season gently with salt and squeeze with the remaining lemon juice, and then add the shrimp and serve.

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About

This is a recreation of a salad we had at my best friend's wedding in England; it was so elegant and simple and proved to us that English tomatoes are very, very good--so we had to make it as soon as we came home!