Grilled Shrimp with Rocket

Instructions

1. 1

   Pat the shrimp dry with paper towels and place in a bowl. Combine 3 tablespoons of olive oil with minced garlic, lemon zest, salt, pepper, and chili flakes. Toss the shrimp in this marinade and let sit for 10 minutes.

   Tip: Don't marinate longer than 15 minutes or the lemon juice will cook the shrimp before grilling.

2. 2

   Preheat your grill to medium-high heat. Thread the shrimp onto metal skewers, spacing them evenly to ensure even cooking.

   Tip: If using wooden skewers, soak them in water for 30 minutes first.

3. 3

   Grill the shrimp skewers for 2-3 minutes per side until they turn opaque and develop a light char. Transfer to a serving plate.

   Tip: Watch carefully to avoid overcooking, which makes shrimp rubbery.

4. 4

   While the shrimp cooks, whisk together the remaining 3 tablespoons of olive oil with lemon juice in a large bowl.

5. 5

   Add the fresh rocket and halved cherry tomatoes to the lemon-oil mixture. Season with a pinch of salt and pepper, then toss gently to combine.

6. 6

   Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.

   Tip: This adds a delightful crunch and nutty flavor to the dish.

7. 7

   Arrange the rocket and tomato salad on serving plates. Top with the grilled shrimp skewers and sprinkle the toasted breadcrumbs and grated Parmesan generously over everything.

8. 8

   Serve immediately while the shrimp is still warm, drizzling any remaining lemon-oil dressing over the top.

   Tip: A splash of white wine pairs beautifully with this dish.