Best of 2009 – Mark Bittman’s Shrimp My Way Served with the Best and Simplest Green Salad
	Serves 4 Prep time: 20 minutes Total time: 30 minutes

Adapted from How to Cook Everything by Mark Bittman

Shopping List

• 4-6 cups mixed greens, preferably organic
• 1-1/2 to 2 lbs. cleaned shrimp, 20-30 per pound
• 1 bunch flat leaf (Italian) parsley
• Plenty of fresh, crusty bread

Pantry Items

• Black pepper
• Extra-virgin olive oil
• 4 cloves garlic
• Ground cumin
• Sea salt
• Sherry vinegar
• Spicy paprika

Tools

• Bread knife
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Oven-proof skillet
• Paring knife
• Salad spinner
• Spatula
• Whisk
• Wooden spoons

Suggestions

• Wine: A lovely Sauvignon Blanc
• Dessert: Your favorite sorbet or try Super-Simple Sorbet (Food Matters p. 298)

Game Plan:

• When you walk in the door
  • Refrigerate the shrimp
  • Preheat the broiler
  • Place the rack as close to the heat source as you can
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Set the table now – this one is super-fast! Put a nice, thick hot pad on the table, for the shrimp
  • Open the wine and pour yourself a glass, then put the bottle in the refrigerator
• Prep
  • Peel (if necessary) and rinse the shrimp. Pat them dry and put them in the refrigerator.
  • Peel the garlic and cut each clove into slivers.
  • Rinse and pat the parsley dry, pluck ½ cup leaves.
  • Rinse and dry the salad greens, measure out 6 cups.
  • Tear the greens into large bite-size pieces.
  • Put 1 tbsp. balsamic vinegar into your salad bowl.
  • Whisk in a large pinch of salt, then whisk in 1/4 cup olive oil. Grind in some pepper, whisk, and set aside.
  • Slice the bread.
• Start Cooking
  • Put ½ cup of olive oil in the skillet over low heat (there should be enough oil to cover the pan…add more if you need to).
  • Put the garlic in the oil, stir, and cook for a couple of minutes until it turns golden.
  • Increase the heat under the skillet to medium-high and add the shrimp. Shake the pan so they spread out evenly.
  • Season with a sprinkling of salt and black pepper, 1 tsp. ground cumin, and 1-1/2 tsps. spicy paprika. Stir so the spices mix into the shrimp.
  • Place the skillet under the broiler and cook the shrimp, shaking the skillet once in awhile, until the shrimp are pink all over, 5 to 10 minutes.
  • Coarsely chop the parsley.
  • Whisk the vinaigrette and add the lettuce to the bowl.
  • When the shrimp are just about completely pink, toss, toss, toss the lettuce in the vinaigrette. Taste it for seasoning.
  • Get someone to put the bread and the salad on the table, and ask them to bring the wine too.
  • Take the shrimp from the broiler, and sprinkle it with the chopped parsley.
  • Carefully take the skillet to the table – tell everyone to stay out of the way, it is SUPER hot.
  • Dinner is served!

Thanks again Mark, let’s eat!

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