- 10
0/5
(0 Votes)
Ingredients
- 4 CUPS POMEGRANANTE JUICE
- 1/2 CUP SUGAR
- 1/4 CUP LEMON JUICE
- 1 LB SHRIMP-LARGE-DEVINED-PEELED
- 1 1/2 TBSP OLIVE OIL
- 3/4 TSP KOSHER SALT
- 3/4 TSP CUMIN
- 3/4 TSP CORIANDER
- 1/4 TSP CINNAMON
- 4 CUPS (4 OZ) BABY ARUGULA
- LEMON JUICE - OPTIONAL
Preparation
Step 1
DIP SAUCE - STIR POMEGRANATE JUICE,SUGAR,AND 1/4 CUP LEMON JUICE TIL
SUGAR DISSOLVES -BOIL TIL THICKENED AND
REDUCED - ABOUT 45 MINS.
RINSE AND PAT SHRIMP DRY -TOSS WITH
1 1/2 TBSP OLIVE OIL,SALT,CUMIN,CORIANDER,AND CINNAMON
HEAT GRILL PAN - MED HEAT - COOK SHRIMP
ABOUT 4 MINS TURNING ONCE
TOSS ARUGULA WITH ADDITIONAL LEMON JUICE
AND ADDITIONAL OLVE OIL - PLACE ON SERVING PLATTER WITH SHRIMP ON TOP -
SERVE WITH DIP SAUCE
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