Tapas With Garlic Shrimp and Baby Greens

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Salad for company. Prep: 20 minutes; Cook: 10 minutes; Stand: 10 minutes.

Ingredients:

4 ounces thinly sliced serrano ham

4 ounces manchego cheese, sliced into thin triangles

1 (12-ounce) bottle roasted red peppers, sliced

1 cup assorted marinated olives

1 cup marcona almonds

1 baguette or other good crusty bread

1 tablespoon sherry vinegar

1 teaspoon honey

1/2 teaspoon dijon mustard

3 tablespoons plus 1 teaspoon extra-virgin olive oil

1/4 rounded teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

10 cup baby salad greens

shrimp

1 pound medium shrimp, peeled and deveined

1 1/2 teaspoons kosher salt, divided

1/2 cup extra-virgin olive oil

6 tablespoons minced garlic

1/2 teaspoon crushed red pepper

3/4 teaspoon spanish smoked paprika

1/3 cup fino sherry (or dry white wine)

1 tablespoon fresh lemon juice

2 tablespoons minced fresh parsley

Directions:

1. For Tapas Spread: Arrange all tapas ingredients on a large platter.
2. For Salad: Whisk together vinegar, honey, and mustard in a small bowl. Whisk in olive oil, and add salt and pepper; set aside. (Dress greens before serving.)
3. For Shrimp: Toss the shrimp with 3/4 teaspoon salt; set aside for 10 minutes. Warm the olive oil in a large pan, and gently sauté garlic over medium-low heat for 3 minutes or until fragrant and beginning to color. Add shrimp, remaining 3/4 teaspoon salt, crushed red pepper, and smoked paprika; cook over medium heat, turning the shrimp occasionally, for about 3 minutes or until just cooked through. Remove shrimp from pan with a slotted spoon. Add sherry to pan, raise heat to high, and reduce liquid (about 2–3 minutes). Add lemon juice, return shrimp to pan, and toss gently; sprinkle with parsley. Serve immediately.

By RecipeOfHealth.com