Paprika Shrimp with Hummus and Mint

By courtneyepowell

Ingredients

• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 pound large shrimp, peeled and deveined
• 4 cloves garlic, minced (2 tablespoons)
• Coarse salt and freshly ground pepper
• 1/2 teaspoon paprika, plus more for sprinkling
• 2 tablespoons fresh lemon juice, plus wedges for serving
• 1 1/2 cups plain store-bought hummus
• 3 tablespoons finely chopped fresh mint, plus leaves for serving
• Pitas, warmed if desired, for serving
• Romaine-lettuce leaves and sliced cucumbers

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Heat a large skillet over medium-high. Swirl in 2 tablespoons oil. Add shrimp in a single layer and garlic; season with salt and pepper. Cook, stirring a few times, until shrimp are pink, opaque, and just cooked through, 2 to 3 minutes. Stir in paprika; cook until fragrant, about 30 seconds. Stir in lemon juice, scraping up any browned bits from bottom of pan. Remove from heat.

In a bowl, stir together hummus, remaining 1 tablespoon oil, and mint. Serve shrimp and hummus drizzled with oil, sprinkled with paprika, and topped with mint leaves, with lemon wedges, pitas, lettuce leaves, and cucumbers alongside.