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Pan-Grilled Shrimp on "Killed" Salad

  • SERVINGS: 6
  • MAKE-AHEAD

Fresh greens wilt slightly under the hot shrimp. You might find this recipe prepared with crawfish instead of shrimp in a Southern tearoom or lunch parlor. For a more refined dish, shell the shrimp before marinating.

  1. 5 tablespoons unsalted butter, melted
  2. 2 tablespoons sweet paprika
  3. 1 tablespoon unsulphured molasses
  4. 1 teaspoon dry mustard
  5. 1 teaspoon lemon pepper
  6. 1 teaspoon onion powder
  7. 1/2 teaspoon cayenne pepper
  8. 1/2 teaspoon ground cumin
  9. Coarse salt
  10. 2 pounds large shrimp, butterflied through the back and deveined
  11. 1/4 cup white wine vinegar
  12. 1/4 cup dry white wine
  13. 2 tablespoons honey
  14. 2 tablespoons yellow mustard
  15. 2 tablespoons minced parsley
  16. 1 tablespoon minced garlic
  17. 1 tablespoon finely chopped anchovy fillets
  18. 1/3 cup extra-virgin olive oil, plus more for pan-grilling
  19. 1/2 pound sliced bacon
  20. 6 cups mixed greens, such as watercress and green leaf lettuce, torn into bite-size pieces
  21. 2 carrots, coarsely shredded
  22. Freshly ground black pepper
  1. In a medium bowl, combine the butter, paprika, molasses, dry mustard, lemon pepper, onion powder, cayenne, cumin and 1 teaspoon of salt. Lay the shrimp shell-side down on a baking sheet and brush with the paste. If necessary, separate layers of shrimp with wax paper. Cover and refrigerate for at least 1 hour.
  2. In a blender, combine the vinegar, wine, honey, yellow mustard, parsley, garlic and anchovies and puree. With the machine on, add 1/3 cup of olive oil in a thin stream and blend until emulsified. Transfer the dressing to a jar.
  3. In a large skillet, cook the bacon over moderately high heat until browned and crisp, about 6 minutes; drain on paper towels. Crumble the bacon into a large bowl. Add the greens, carrots and 2 tablespoons of the dressing, season with black pepper and toss. Arrange the salad on 6 large plates.
  4. Heat a cast-iron grill pan or a large skillet and coat lightly with olive oil. Add the shrimp in batches and cook over high heat, drizzling occasionally with some of the dressing and turning once, until bright pink and blackened in spots, 4 to 5 minutes. Arrange the shrimp on the salads and serve immediately. Pass the remaining dressing at the table.
Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight.

Suggested Pairing

The tanginess of this salad requires a wine with the acidity to match. Look for a Pinot Blanc from Alsace.