Grilled Shrimp with Lemony Potatoes
Recipe GLPR19b063c42daefc
Succulent jumbo shrimp grilled to perfection and paired with tender fingerling potatoes tossed in a bright lemon vinaigrette. Fresh herbs and peppery arugula complete this elegant Mediterranean main course.
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Ingredients
1 1/2 pounds fingerling potatoes, scrubbed but not peeled
3/4 cup extra-virgin olive oil, divided
Kosher salt to taste
Black pepper to taste
1 1/4 pounds jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 cup fresh chopped dill
1/2 cup fresh chopped chives
3 ounces baby arugula (approximately 4 cups loosely packed)
1 tablespoon finely chopped preserved lemon peel
Directions
Bring a large pot of salted water to a boil. Add the fingerling potatoes and cook until just tender when pierced with a fork, about 15–20 minutes. Drain well and set aside to cool slightly.
While the potatoes cook, pat the shrimp dry with paper towels. In a small bowl, whisk together 1/4 cup of the olive oil, lemon juice, dill, chives, and preserved lemon peel. Season with kosher salt and black pepper to taste.
Heat a grill or grill pan to medium-high heat. Lightly coat the shrimp with a small amount of olive oil and season both sides generously with kosher salt and black pepper.
Grill the shrimp for 2–3 minutes per side until they reach an internal temperature of 145°F and are opaque throughout. Transfer to a clean plate.
Cut the cooled potatoes in half lengthwise. In a large bowl, toss the potatoes with the remaining 1/2 cup olive oil, 2 tablespoons of the herb vinaigrette, kosher salt, and black pepper.
Arrange the potato and arugula mixture on a serving platter. Top with the grilled shrimp and drizzle with the remaining herb vinaigrette. Serve immediately.
