Spicy Shrimp with Pan-Seared Romaine and Chickpea Puree
Chef Mourad Lahlou of Aziza in San Francisco performs pantry alchemy to create this elegant dish. To complement his spicy Sriracha mayo–marinated shrimp, he serves a cooling puree of canned chickpeas, tahini and lebneh (a thick, strained yogurt cheese, available at Middle Eastern markets). For a quick cheat, you can use store-bought hummus and mix in Greek yogurt. Slideshow: Quick Fish RecipesRecipe from Food & Wine Chefs' Easy Weeknight Dinners.