(Tandoori Jhinga and Arugala Salad)
For the marinade
- 8 cloves garlic
- 1 ½ inch piece ginger, peeled and chopped
- 2 serrano chilis
- 1 tsp. ground cumin
- 1 Tbsp. ground coriander
- ½ tsp. cayenne
- ½ tsp. turmeric
- 1 tsp. paprika
- 1 tsp. garam masala
For the Shrimp
- 24 large shrimp, cleaned and deveined, leave the tails on
- 1Tbsp. California Olive Ranch extra virgin olive oil
- 1 tsp. salt
For the Arugula Salad with Lemon Vinaigrette
- 2 cups of wild or organic arugula
- 2 Tbsp. lemon juice
- ½ tsp. fresh crushed black pepper
- ½ tsp. sea salt
- 1 cup California Olive Ranch extra virgin olive oil
Blend all the ingredients for the marinade using a little water as needed to form a smooth paste. Marinate the shrimp in a small bowl and add the California Olive Ranch extra virgin olive oil and salt.
Grill the shrimp on a stovetop grill or under a broiler for about 3 minutes on each side, or until done. Set aside.
For the Arugula Salad with Lemon Vinaigrette
Whisk the lemon juice, salt and pepper together. Slowly add the California Olive Ranch extra virgin olive oil, blending as you go, to make an emulsified salad dressing.
To plate the salad
Toss the arugula with a ¼ cup of dressing, adding more if desired and place on serving plate to one side. Warm the “dalia” and fill a ramekin, stuffing it down to allow unmolding. Unmold the dalia on the plate next to the salad. Place 4 grilled tandoori-spiced shrimp on the plate. Garnish with mint chutney.
Chef's Note: Combine the Tandoori Jhinga and Arugula Salad with Dalia - the cracked wheat dish featured on the side in the photo — to create what Chef Neela Paniz calls "Jhinga Dalia Salad.”
Recipe courtesy of Chef-Owner Neela Paniz, Neela’s, Napa, CA