Gamberoni alla Piastra
Marea - NYC
This picnic-friendly shrimp dish was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.
- 2 cloves garlic
- 2 sprigs rosemary, stemmed
- 1/2 cup and 1 tablespoon olive oil
- 16 large head-on shrimp, peeled and deveined
- 2 tablespoons red wine vinegar
- 1 shallot, minced
- Salt and freshly ground black pepper
- 4 cups mixed cherry tomatoes, quartered
- 3 cups arugula
- 1 lemon
Mince garlic and rosemary together and place in a large bowl; pour in 1/3 cup olive oil and combine. Add shrimp and toss to coat. Cover with plastic wrap and let marinate in the refrigerator for up to 24 hours.
After the shrimp has marinated, combine red wine vinegar, shallot, 4 tablespoons olive oil, salt and pepper in the bottom of a large bowl and whisk to combine.
Add the tomatoes and arugula and toss gently to coat, and reserve. Next, heat a grill until hot. Once hot, remove the shrimp from the marinade and skewer shrimp (two per skewer) and place on grill. Season with salt and pepper and cook for 1 1/2 minutes.
After 90 seconds, flip to the other side, season with salt and pepper and cook 90 seconds more. Once cooked, remove from heat and place 4 shrimp on each of the four plates.
To serve, divide the tomato salad onto four plates and top each with two shrimp skewers. Finish with a squeeze of lemon and a drizzle of remaining olive oil and serve immediately.