Grilled Shrimp with Watercress

Instructions

1. 1

   Combine 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, sea salt, black pepper, and red pepper flakes in a bowl to create the marinade.

   Tip: Prepare the marinade while your grill is preheating for better flavor development.

2. 2

   Add the shrimp to the marinade and gently toss to coat evenly. Let sit for 15-20 minutes at room temperature.

   Tip: Don't marinate for too long as the acid will begin to cook the shrimp.

3. 3

   Heat a grill pan or outdoor grill to medium-high heat. Lightly oil the grates to prevent sticking.

   Tip: Test grill temperature by holding your hand 4 inches above the surface; you should feel heat after 2-3 seconds.

4. 4

   Thread shrimp onto metal skewers or place directly on the grill. Cook for 2-3 minutes per side until they turn pink and opaque throughout.

   Tip: Shrimp cook quickly, so watch carefully to avoid overcooking which makes them tough.

5. 5

   While shrimp cook, heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add sliced shallots and cook for 3-4 minutes until golden and crispy, stirring occasionally.

   Tip: Lower heat if shallots brown too quickly; they should be caramelized, not burnt.

6. 6

   Whisk together 2 tablespoons olive oil, red wine vinegar, and lemon zest in a small bowl to create the dressing for the watercress.

   Tip: Season the dressing with a pinch of salt and pepper to taste.

7. 7

   Place fresh watercress in a large serving bowl and drizzle with the lemon vinaigrette. Toss gently to combine.

   Tip: Dress the watercress just before serving to keep it fresh and crisp.

8. 8

   Arrange the dressed watercress on individual plates and top with grilled shrimp. Garnish with crispy shallots and lemon zest.

   Tip: Serve immediately while the shrimp is still warm and the watercress is at its freshest.