Thyme in the kitchen with Catherine Varitek

Greek Grilled Shrimp and Arugula Salad


2 pounds peeled, deveined jumbo shrimp (12 to 15 per lb.)

1/2 cup olive oil

1/4 fresh lemon juice

Grated zest of a medium lemon

3 cloves garlic, peeled and minced

1 teaspoon dried oregano

1/2 teaspoon freshly ground pepper

1 tablespoon kosher salt

In a large mixing bowl, add shrimp, olive oil, lemon juice, lemon zest, garlic, oregano, salt and pepper. Mix to coat. Cover and refrigerate for 30 minutes or up to a day ahead.

Gently grease and heat an indoor griddle or outdoor grill to medium-high heat. Add the shrimp directly to the grill, turning only once. Shrimp is ready when bright pink and opaque in color, 5 to 6 minutes total cooking time.

Arugula Salad

5 ounces arugula, washed and patted dry

1 medium onion, peeled and thinly sliced

1/4 cup fresh dill, chopped

1/4 cup crumbled feta cheese

The Dressing

Juice of half a lemon

1/4 cup extra-virgin olive oil

Kosher salt, to taste

Freshly ground black pepper, to taste

In a large serving bowl, add lemon juice, then gradually add the olive oil, whisking constantly until it has emulsified and is creamy-looking. Add the arugula, sliced onion, dill and feta cheese to the bowl. Season with salt and black pepper, then gently toss all ingredients until nicely coated. Place the grilled shrimp over the greens and enjoy. NEL

Photography by Dan Cutrona

Sparkling wine: Champy 

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