Grilled Shrimp with Chickpea Fries, Zucchini & Pine Nut Salad

• Kosher salt
• 1/2 cup chickpea flour
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 cup canned or cooked chickpeas, crushed
• Extra virgin olive oil
• 8 jumbo shrimp, peeled and deveined (I prefer the ones with the head on)
• Extra virgin olive oil
• Kosher salt
• 1 zucchini, green part only, julienned
• 1/2 red onion, sliced super-thin
• 2 cups baby arugula
• 1/2 cup pine nuts, toasted (see page 17)
• Juice of 2 lemons

1. Put 2 cups water in a small saucepan, salt well, and bring to a boil (BTB) over high heat.
2. Reduce the heat to low, whisk in the chickpea flour, and cook over low heat for 3 to 4 minutes, or until the mixture begins to thicken.
3. Toss in the cumin, cayenne, and crushed chickpeas.
4. When its done, the mixture will be thick like mashed potatoes, about 15 minutes.
5. Taste itit should be REALLY good; if it isnt, reseason.
6. Spread the mixture out in a lightly oiled 9-inch baking dish and chill until fully set, at least an hour (this can be done in advance).
7. Cut the chilled mix into thick sticks, 3/4 to 1 inch wide.
8. Coat a nonstick saute pan with olive oil and bring to high heat.
9. While the oil heats, set up your drying situation next to the stove by putting a couple layers of paper towels on a baking sheet.
10. Working in batches, cook the fries on all sides until golden and crispy, 3 to 4 minutes per side.
11. Remove and drain on the paper towels, sprinkle with salt, and keep warm in a low oven.
12. Preheat a grill.
13. In a medium bowl, toss the shrimp with olive oil to coat and season with salt.
14. Put the zucchini, onion, arugula, and pine nuts in a large bowl and toss with lemon juice and olive oil.
15. Season with salt and make sure it tastes delicious!
16. Grill the shrimp, turning once, until no longer translucent, 4 to 6 minutes total.
17. Arrange the salad on serving plates and top each with a couple of chickpea fries and 2 shrimp.
18. When you go to a fish store you might see numbers next to the shrimp.
19. These numbers correlate to how many shrimp are in a pound (for example, 12/15 means there are between twelve and fifteen shrimp in a pound).
20. The bigger the number, the more shrimp per pound; the smaller the number, the bigger the shrimp!
21. For this recipe I recommend really big shrimp.
22. These chickpea fries are also really good with aiolicheck out the recipe on page 82 for a Q&E (quick and easy) dipper for these lovelies!

kosher salt, chickpea flour, ground cumin, cayenne pepper, extra virgin olive oil, jumbo shrimp, extra virgin olive oil, kosher salt, zucchini, red onion, baby arugula, pine nuts, lemons

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-with-chickpea-fries-zucchini-pine-nut-salad-378147 (may not work)