Description
A bright, elegant antipasto from Le Marche: sweet shrimp, bitter arugula, juicy pink grapefruit, and shaved fennel brought together with a light balsamic dressing and the earthy crunch of toasted walnuts. Simple enough for a weeknight, lovely enough for a spring lunch table.
Ingredients
Scale
- ½ cup walnut halves, roughly broken
- 3 tablespoons young balsamic vinegar
- 4 tablespoons extra virgin olive oil, plus more for cooking
- ½ teaspoon flaky sea salt, plus more to finish
- Freshly ground black pepper
- 2 medium pink grapefruit
- ½ medium fennel bulb
- 1 pound large shrimp, peeled and deveined, tails intact
- About 4 ounces arugula, washed and dried
- 1 lemon, zested
- 1 tablespoon flat-leaf parsley, chopped
Instructions
- In a dry skillet over medium heat, toast the walnuts, shaking the pan often, 3 to 4 minutes until fragrant and lightly golden. Set aside to cool.
- Whisk together the balsamic vinegar, olive oil, salt and a grind or two of pepper. Taste and adjust.
- Peel the grapefruit and cut into segments, working over a bowl to catch the juice. Whisk 1 to 2 tablespoons of the juice into the balsamic dressing. (Reserve any remaining for a cocktail.)
- Shave the fennel paper-thin on a mandoline or with a sharp knife. If prepping ahead, hold the fennel in cold water, then drain and pat dry before plating.
- Heat a few tablespoons of olive oil in a wide skillet over medium-high heat until shimmering. Season the shrimp lightly with salt and pepper and sauté 1 to 2 minutes per side, until just pink and lightly golden at the edges. Don’t crowd the pan; work in batches if needed.
- Toss the arugula and fennel together on a serving platter. Tuck in the grapefruit segments. Add the shrimp, warm or rested to room temperature. Scatter the toasted walnuts over the top. Drizzle generously with the balsamic dressing, finish with lemon zest, parsley, and a pinch of flaky sea salt.
- Prep Time: 20 min
- Cook Time: 5 min