Grilling shrimp is one of the easiest ways to cook it. When you watch shrimp grill you'll notice they start to curl up. The trick to juicy crispy shrimp is to turn off the heat as soon as it curls, not a second longer!
5 large raw shrimp per person, tail on, shell off (if frozen: thaw in the fridge overnight or in a colander, running under cool water on sprayer for about 10 minutes)
1 teaspoon crushed garlic per person
Organic olive oil
Organic arugula
Fresh basil
Grill the shrimp for about 2 minutes on medium heat skillet, then flip. It should be pink and a little brown/grilled. Brush the crushed garlic all over that side, cook for another 2 minutes, then flip again. Brush the second side with garlic, flip, and watch the shrimp until it curls in, then turn off the heat and serve immediately.
My favorite dressing for this salad is: garlic, olive oil, greek yogurt, dijon mustard, fresh squeezed lemon, salt & pepper - all whisked together - toss the salad in the dressing before you plate it!
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