Lightly Breaded Shrimp With Hot Garlic Sauce
|Large shrimp||1⁄2 Pound, cleaned (750 Gram)|
|Olive oil||10 Milliliter (2 Teaspoon)|
|Garlic||2 Clove (10 gm), minced|
|Chopped fresh rosemary/1 pinch dried||5 Milliliter (1 Teaspoon)|
|Salt||1 Milliliter (0.25 Teaspoon)|
|Pepper||2 Milliliter (0.5 Teaspoon)|
|Whole wheat breadcrumbs/White breadcrumbs||500 Milliliter (Fresh, 2 Cups)|
|Arugula/Other greens||4 Cup (64 tbs) (1 Liter)|
|Olive oil||15 Milliliter (1 Tablespoon)|
|Garlic||2 Clove (10 gm), finely chopped|
|Hot red pepper flakes||1 Milliliter (0.25 Teaspoon)|
|Lemon juice||25 Milliliter (2 Tablespoon)|
|Balsamic vinegar||25 Milliliter (2 Tablespoon)|
|Pepper||1 Milliliter (0.25 Teaspoon)|
|Chopped fresh parsley||50 Milliliter (0.25 Cup)|
Cut shrimp along top to open, but do not cut through (see diagram).
Pat shrimp very dry.
In bowl, combine 2 tsp/10 mL olive oil, minced garlic, rosemary, salt and pepper.
Toss with shrimp.
Place breadcrumbs in large, flat dish.
Dip shrimp in crumbs and pat crumbs in gently on both sides.
Arrange shrimp in single layer on baking sheets lined with parchment paper.
To prepare sauce, in small saucepan, warm 1 tbsp/15 mL olive oil with chopped garlic and hot pepper flakes.
Add lemon juice, vinegar, salt and pepper.
Remove from heat.
Just before serving, cook shrimp in preheated 425Â°F/220Â°C oven for 6 to 10 minutes, until just cooked through.
Place shrimp on bed of arugula and drizzle sauce over top.
Sprinkle with parsley.