Lemon Garlic Shrimp With Greens

Recipe by kiwidutch
READY IN: 35mins




  • Cut the ham into 1/2-inch-thick strips, about 6 inches long.
  • Wrap each strip snugly around the center of each shrimp.
  • Heat the olive oil in a large non-stick skillet over high heat until very hot.
  • Add the shrimp and cook until pink and opaque on the outside, about 2 minutes.
  • Turn the shrimp, stir in the garlic and red pepper flakes and cook for about 30 seconds, then stir in the wine and lemon juice.
  • Cook until the liquid is nearly evaporated and the shrimp are opaque throughout, about 1 minute longer.
  • Take the pan from the heat and stir in the lemon zest, parsley and paprika.
  • Put the shrimp in a bowl and refrigerate, uncovered, until chilled, about 30 minutes.
  • If storing for longer than 30 minutes, cover tightly once chilled.
  • For the salad dressing, stir together the shallot, lemon zest and lemon juice.
  • Slowly drizzle in the olive oil, whisking constantly, until emulsified (slightly thickened).
  • Season to taste with salt and pepper.
  • Put the lettuces in a large bowl, drizzle the dressing over, and toss.
  • Arrange the salad on individual plates and top with the shrimp arranged in a circular fan.
  • Make thin shavings of the manchego cheese using a vegetable peeler and sprinkle the cheese over the shrimp.
  • Garnish with parsley sprigs and cracked pepper.
  • Note: The shrimp should not be too crowded in the skillet or they won't cook as quickly and evenly as they should.
  • Cook in batches, if necessary.