Grilled Shrimp Salad

• 1 clove garlic
• 1 shallot, minced
• 1/4 cup extra-virgin olive oil, plus 1 tablespoon
• 2 tablespoons sherry vinegar
• 1 1/2 packed cups basil leaves
• Pinch red pepper flakes
• 1/2 lemon, juiced
• Pinch kosher salt and cracked black pepper
• 10 (21 to 25) shrimp
• Wooden skewers, soaked in water for at least 20 minutes
• 2 bulbs fennel, thinly sliced
• 3 packed cups baby arugula
• 2 cups halved cherry tomatoes
• 2 tablespoons grated Parmesan

1. In a food processor, pulse the garlic, shallots, 1/4 cup oil and sherry vinegar until well incorporated.
2. Add the basil leaves, red pepper flakes, lemon juice, salt, and pepper.
3. Pulse to combine.
4. Remove the mixture from the food processor and add it to a large bowl.
5. Reserve a small amount of marinade in another bowl for finishing the shrimp.
6. Toss the shrimp in the marinade and thread them onto skewers.
7. Heat a grill pan to high and cook the skewers for 2 minutes on each side.
8. Remove them from grill and add them to the bowl with the reserved marinade.
9. Add the fennel, arugula and tomatoes.
10. Toss lightly to evenly coat.
11. Arrange the salad on serving plates and sprinkle with Parmesan.

clove garlic, shallot, extravirgin olive oil, sherry vinegar, basil, red pepper, lemon, kosher salt, shrimp, skewers, fennel, baby arugula, tomatoes, parmesan

Taken from www.foodnetwork.com/recipes/aaron-mccargo-jr/grilled-shrimp-salad-recipe.html (may not work)