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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. Thread shrimp onto skewers. Sprinkle with salt and ground pepper.
Heat a greased grill pan over medium heat. Place shrimp skewers in pan. Cook for 6 to 8 minutes or until shrimp are opaque, turning once.
In a large bowl, combine arugula (or spinach), tomatoes and ricotta salata. Divide shrimp skewers and greens among dinner plates.
For gremolata, combine parsley, lemon zest, garlic and cracked pepper in a small bowl . For dressing, combine half of the gremolata, oil, lemon juice and vinegar in a screw-top jar . Cover and shake well. Season to taste with additional salt. Drizzle dressing over salads; sprinkle with the remaining gremolata.