The ingredients turn smoky under the broiler.
This dish is inspired by romesco sauce, a Catalonian concoction of tomatoes, peppers, roasted nuts, garlic, and olive oil, says Brooklyn-based recipe developer Ali Slagle. Romesco is often served as an accompaniment to grilled meats and vegetables, but instead of puréeing the ingredients together, she serves the various components as a salad with shrimp. “This sheet pan preparation uses the broiler, which provides high, direct heat and a char that’s similar to the grill,” explains Slagle. “You don’t need to include cheese or creamy dressings when the vegetables themselves already have so much complexity,” she adds. Tangy sherry vinegar is drizzled onto the sheet-pan at the end for a hit of acidity. Serve at room temperature and feel free to add other vegetables like scallions or zucchini.
Ingredients
Directions
Step 1
Place a rack in the top third of the oven; heat to 350 degrees F. In a medium bowl, toss the shrimp with 1 tablespoon olive oil, half the grated garlic, and the paprika. Season with salt and pepper and set aside to marinate.
Step 2
Toast the hazelnuts on a sheet pan in the oven until golden brown, 7 to 10 minutes. Let hazelnuts cool slightly, then crush with the bottom of a heavy pan into smaller pieces. Remove loose hazelnut skins (it’s okay if they all don’t come off), then transfer nuts to a small bowl. Wipe off the baking sheet and heat the oven to broil.
Step 3
Toss the tomatoes and peppers on the reserved baking sheet with 1 tablespoon olive oil to coat. Season to taste with salt and pepper. Broil for 5 minutes, then add the shrimp and broil until the tomatoes and peppers are blistered and the shrimp have just turned pink, 3 or 4 minutes.
Step 4
Drizzle 3 tablespoons olive oil as well as the vinegar over the contents of the baking sheet and toss to coat. Sprinkle with the red pepper flakes and remaining garlic and let marinate until the mixture has cooled down slightly. (As the mixture sits, the tomato juices will combine with the oil and vinegar and the peppers and tomatoes will soften further.)
Step 5
Place the baby greens on a serving platter or individual plates. Spoon the contents of the baking sheet and the oil-vinegar mixture over the greens. Top with hazelnuts and parsley and season to taste with salt and pepper.