HERB GRILLED SHRIMP WITH GREENS

HERB GRILLED SHRIMP WITH GREENS image

Yield 6

Number Of Ingredients 19

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3 pounds of jumbo shrimp, approximately 24 pieces
Salt and freshly ground pepper to taste
2 garlic cloves, crushed
4 Tbsp. EVOO
1 cup bread crumbs
1 tsp. fresh thyme leaves
2 Tbsp. Italian parsley
2 Tbsp. Grated Parmigiano Reggiano
2 pounds baby greens, sprouts, wild flowers etc.
EVOO
Wine Vinegar
SAUCE:
1/4 cup chopped onions
4 medium shallots, minced
2 Tbsp. EVOO
1/3 cup dry white wine
1 tsp. dry mustard powder
1/2 cup crushed, peeled tomatoes
1 Tbsp. Chopped Italian parsley and juice

Steps:

Preheat the oven to 475 degree. She'll the shrimp, leaving the tail and hindmost body plate attached. Using a sharp paring knife, slit the shrimp length wise along their backs, one third of the way to the tail. Remove the intestinal veins and rinse well under cold running water, Drain well, and pat dry. In a bowl, mix together salt, pepper, garlic and olive oil, and marinate for 30 minutes. In a separate bowl, mix breadcrumbs with 2 Tbsp. Of the marinated oil, thyme, parsley and Parmigiano Reggiano. On a baking sheet, toss and coat the shrimp with the remaining 2 Tbsp. of the marinated oil then transfer them to the bowl of seasoned breadcrumbs. Coat the shrimp well, and shake off the excess breadcrumbs. Return the shrimp to the oiled baking sheet and arrange, split sides down and open, with tails curled up from the surface. Press the shrimp lightly to spread the connected halves of the bodies. Bake in the oven at 475 degree for 8-10 minutes until crunchy and golden brown. Toss salad greens with olive oil and vinegar while the shrimp bake. SAUCE; In a medium skillet, sauté the onions and shallots in the olive oil until glossy, about 2 minutes. Add all other ingredients except the parsley, and simmer gently for 5 minutes. Pass the sauce through a sieve and stir in the parsley. Set tossed greens in center of plate, and spoon the sauce around them. Place shrimp. tales up, around the plate.