Potato, Arugula and Chorizo Salad w. Smoked Paprika Vinaigrette

By BLogan

Ingredients

• Shrimp:
• 24 Shrimp
• 4 garlic cloves, peeled and crushed
• 1 preserved lemon, chopped (or zest of 1 lemon, chopped)
• 2 tablespoons extra-virgin olive oil
• Salad:
• 6 fingerling potatoes, boiled and cooled & cut into 1/2 inch pieces
• 2 Mexican Soy chorizo sausages, crumbled, cooked, & cooled
• 2 teaspoons neutral-flavored oil, such as grapeseed or rice bran
• 4 cups arugula, tightly packed
• Vinaigrette:
• 1 small shallot, peeled and minced
• 1 clove garlic, peeled and minced
• 1/4 cup extra-virgin olive oil
• 2 teaspoons lemon juice
• 2 tablespoons orange juice
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Preparation

Step 1

1. Cook potatoes and Chorizo
2. In a bowl, toss the shrimp with the garlic, preserved lemon and olive oil. Let the shrimp marinate at room temperature for 30 minutes or in the refrigerator for longer.
2. In a small bowl, mix together the vinaigrette ingredients (shallot through paprika). Makes 1/3 cup.
3. In a small skillet, heat the oil and sauté the potato and sausage until lightly browned and warmed through. Transfer to a medium-size mixing bowl, and add the arugula. Add the smoked-paprika vinaigrette, and toss the salad to coat. Set aside until ready to assemble first course.
4. Over hot coals or high heat, grill the shrimp, turning them once, for about 2 minutes total, just long enough to mark them on the grill. The residual heat will finish cooking them.
3. Divide the warm potato, arugula and chorizo salad among 4 to 6 plates, and top with the shrimp. Drizzle on the Meyer lemon-flavored oil.