Shrimp, with Arugula and Lemony Mayo

By Howie

Ingredients

• Lemony mayo:
• 1 1/2 cups plain dry bread crumbs or Panko (Japanese bread crumbs)
• 3/4 cup flour
• 4 large egg whites, lightly beaten
• 4 tsp kosher salt, divided
• 1/2 tsp cayenne pepper (optional)
• 51/2 tb extra virgin olive oil, divided
• 24 large raw shrimp (16-20 per lb), peeled, deveined, tails on
• 4 cups arugula
• 1 1/2 tb lemon juice
• fresh ground pepper
• lemony mayo
• 2 large egg yolks
• 2 tb fresh lemon juice
• 1 tsp dijon mustard
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• few grinds black pepper
• 1/4 cup extra virgin olive oil
• 3/4 cup canola oil
• 1 tsp lemon zest, finely shredded
• salt & lemon juice to taste

Preparation

Step 1

1) Preheat oven to 475 F. Pour bread crumbs, flour, and whites into 3 shallow bowls. Stir 1 tb salt and cayenne pepper into bread crumbs and 1 tsp salt into the flour.

2) Pour 1/4 cup olive oil into a large rimmed baking pan and spread to cover bottom. Dredge shrimp in flour, shaking off excess. Dip in egg whites, letting excess drip off, then roll in bread crumbs. Press each shrimp in oil, then turn to coat other side, adding more to the pan if necessary to coat all shrimp. Set slightly apart in pan.

3) Bake shrimp until browned on the bottom, about 8 minutes, then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5-8 minutes longer.

4) Mix arugula with lemon juice, remaining 1 1/2 tb olive oil and salt and pepper to taste. Serve shrimp with arugula and lemony mayo.

Lemony Mayo:

1) In food processor, whirl 2 egg yolks, 2 tb fresh lemon juice, 1 tsp dijon, 1/2 tsp sugar, 1/2 tsp kosher salt and a few grinds black pepper. With motor running, pour 1/4 cup olive oil and canola oil. Mix should be thick and shiny (you may need a little more or less canola oil). Add 1 tsp lemon zest and salt and lemon juice to taste. Chill until cold. Makes 1 1/4 cups.