I love this delicious summer salad. The chili and chorizo sausage give the dish a tasty heat which brings out the sweetness of the shrimp. Tossing the warm sauce with the arugula makes it wilt slightly so all the ingredients come together to make a tasty, zesty dish perfect to eat outside with a glass of something chilled!
LEVEL Easy
SERVES 4
INGREDIENTS
1 tablespoon olive oil
2 garlic cloves, thinly sliced
1 fresh red chili, seeded and finely chopped
10 shrimp, peeled with tails on
1 tablespoon Bomba! XXX paste
1/2 can of Garbanzo beans, drained(3/4 of a cup)
2 inch chunk of Spanish chorizo sausage, sliced into cubes
(you can substitute a hot link sausage if you can’t find Spanish chorizo
do not use Mexican chorizo)
1 tablespoon lemon juice
3 teaspoons grated lemon rind
Splash of white wine
1/4 cup flat leaf parsley, finely chopped
2 cups of arugula
METHOD
- Heat oil in a large skillet over medium heat
- Add the garlic and chili and cook for 1 minute
- Add the shrimp, Bomba paste, garbanzo beans and sausage and give a good stir
- Cook until the shrimp turn pink and the beans are warmed through
- Add the lemon juice, lemon rind and splash of white wine and simmer for a minute
- Toss the warm mixture in a bowl with the parsley and arugula.
- Serve with some crusty bread