This is one of those recipes that you just couldn’t serve outside the summer months. The ingredients would be below par and it would feel just – well – wrong. But roll in May, and this is a delicious easy Summer lunch. The recipe calls for half a cup of perfectly chilled dry white wine – we leave it to you how best to utilise the rest of the bottle, though would suggest you could look to Keith Floyd, undoubtedly the best TV chef ever, for inspiration. He was never shy of a bit of ‘stomach-marinating’.
Ingredients for 4
Vine ripe tomatoes – 2/3lb/ 300g
Extra virgin olive oil with garlic – 6 tbls/90ml
Shrimp – 600g peeled and cleaned.
Dry white wine – ½ cup
Lemon juice – 1 tbsp freshly squeezed
Parsley – ¼ cup finely chopped
Rocket/arugula – 2 bunches
Salt and pepper to taste
Peel, seed and chop the tomatoes. Heat 3 tablespoons of garlic oil in a pan over medium heat. Season the shrimp and add them to the pan, and turn down the heat. As the shrimp begin to give up their juices add the wine. Once the shrimp are cooked (they’re pretty quick so take care not to overcook) take them out with a slotted spoon, put onto a plate, and add the lemon juice. Reduce the juices to a half over a medium heat. Then remove the pan from the heat and add the rest of the garlic oil, the chopped parsley, arugula, tomato and shrimp. Season, toss well and serve before the arugula is completely wilted.