Spicy Shrimp Recipe

In a small bowl, combine 1/2 cup mayonnaise, 1 tsp minced chipotle, 1 tsp lime juice, 1 tsp honey, 1/2 clove grated garlic, 1/4 tsp smoked paprika and 1/4 tsp salt. Whisk until smooth. If the aioli is too thick, whisk in up to 1 tsp water, 1/4 tsp at a time, until you reach a slightly pourable but still creamy consistency. Taste and adjust seasoning. Refrigerate until ready to use.

Marinate shrimp

Pat the shrimp dry with paper towels and place in a medium bowl. Add 2 tbs olive oil, 1 tsp minced chipotle, 1/2 tsp smoked paprika, 1 minced garlic clove, 1 tbsp fresh lime juice, 3/4 tsp kosher salt and 1/4 tsp black pepper. Toss to coat evenly. Let marinate 10–15 minutes at room temperature (no more than 30 minutes).

Cook shrimp

Heat a large skillet over medium-high heat until hot. Add a thin film of oil if pan is dry. Add the shrimp in a single layer (work in batches if needed). Cook shrimp 1.5–2 minutes per side, until opaque and just curled, with a slight char at the edges. Remove shrimp to a plate and keep warm.

Prepare the greens: in a large bowl, combine 3 cups frisée and 2 cups baby arugula. Add 1 cup sliced shiitake mushrooms, 1/2 cup halved cherry tomatoes and the white parts of the 2 scallions (thinly sliced). Toss gently.

Make the dressing: whisk together 1 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp honey, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Drizzle over the salad and toss lightly to coat. The dressing should lightly dress the greens without wilting them.

Plate: divide the dressed greens among 4 small plates (or 2 larger appetizer plates) — this recipe yields a happy hour portion for 4. Arrange the warm spicy shrimp on top of each portion.

Garnish: dollop about 1 tbsp chipotle aioli over each portion of shrimp (or serve aioli on the side for dipping). Scatter thinly sliced green parts of the scallions and optional cilantro leaves over the top. Sprinkle toasted sesame seeds if using and serve with lime wedges.