Grilled Prawns (Shrimp) With Rocket (Arugula) and Campari Tomatoes

Ingredients

• •2 cups baby arugula
• •8 cherry tomatoes
• •½ pound shrimp in the shell
• •4 cloves garlic
• •1 Handful parsley
• •½ juice of lemon
• •olive oil
• •kosher salt
• •1 bell pepper

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Method

From foodista.com — read the original

1. 1Divide and arrange the washed and dried rocket onto two salad plates; set aside.
2. 2In a bowl, season the shrimp with salt, pepper, olive oil and a squeeze of lemon juice and toss to coat.
3. 3Place a grill pan onto the stove onto high heat (it's ready when water sizzles and evaporates) and carefully place shrimp in one layer onto the pan, letting them cook for five minutes on each side.
4. 4Add garlic and parsley to the pan and cook for an additional 30 seconds and turn the shrimp one more time.
5. 5Transfer the shrimp to a warm plate and turn off the heat.
6. 6Add the tomatoes to the still-hot pan and let warm through for about 3-5 minutes until the skins are slightly scalded and divide between the two salad plates with the rocket.
7. 7Season gently with salt and squeeze with the remaining lemon juice, and then add the shrimp and serve.