Paprika Shrimp With Hummus And Mint Food

20-MINUTE SHRIMP AND COUSCOUS WITH YOGURT-HUMMUS SAUCE

Steps:

• Preheat the broiler to high. Combine the couscous, apricots and 1 tablespoon of the olive oil in a bowl. Add 1 1/4 cups very hot water, cover with plastic wrap and let sit until all of the water is absorbed and the couscous is tender, about 5 minutes.
• Stir together the yogurt, hummus, mint and 1 to 2 tablespoons water in another bowl. Season with salt and set aside.
• Toss the shrimp, tomatoes, the remaining 1 tablespoon olive oil and paprika together. Spread out on a baking sheet and broil until the shrimp is opaque and cooked through, about 4 minutes. Drizzle with the lemon juice.
• Fluff the couscous with a fork. Divide the shrimp and couscous among 4 plates. Scrape any of the drippings from the baking sheet into the yogurt-hummus sauce. Serve the shrimp and couscous with the sauce.

PAPRIKA SHRIMP

Steps:

• Remove the shell from the centre of the shrimp, leaving the head and tail intact.
• Devein the shrimp.
• Mix together the oil, garlic, paprika and salt in a shallow dish large enough to hold the shrimp in a single layer.
• Stir together, then add the shrimp and turn until they are coated.
• Cover with plastic wrap and refrigerate for at least 1 hour.
• When ready to cook, grill for about 1 minute, or until the shrimp start to curl and the shells turn pink.
• Turn over and continue to cook for an additional minute, or until cooked through.
• Serve at once with lemon wedges for squeezing over the shrimp.

SPICY SHRIMP SALAD WITH MINT

Steps:

• Preheat broiler; adjust the rack, moving it as close to the heat source as possible. Place a large ovenproof skillet or thick-bottomed roasting pan on the stove over low heat.
• Combine the shrimp with garlic, salt, cayenne, paprika, half the olive oil and the 2 teaspoons of lemon juice; stir to blend. Turn heat under the skillet to high.
• When skillet smokes, toss in shrimp. Shake the pan once or twice to distribute them evenly, then immediately place skillet in the broiler.
• Mince about one-third of the mint, and set aside. Tear remaining leaves, and toss them with the arugula. Stir remaining olive oil and lemon juice together in a bowl.
• The shrimp are done when opaque, usually 3 to 4 minutes. Use a slotted spoon to transfer them to a plate; it is fine if they cool for a moment. Add shrimp juices to olive oil-lemon juice mixture, and stir. Dress the greens with this mixture, and toss; if the greens seem dry, add a little more olive oil or lemon juice, or both. Place greens on a platter, and arrange shrimp on top or around them; garnish shrimp with the remaining minced mint.