Serves 4
Heat, acidity, brightness, sweetness—there’s nothing not to love about this. Feel free to throw some Gyro Spice Mix (here) in with the red rub before coating the shrimp if you want to add the warmth of cumin, cardamom, cinnamon, and cloves.
4 cups broccoli and cauliflower florets, blanched and shocked (see here)
20 large shrimp (15/20 per pound), tail on, peeled and deveined
Kosher salt
Fresh ground black pepper
¼ cup Spicy Red Rub (here)
Canola oil for the pan
1 cup white wine
Juice of 1 lemon
¼ cup Garlic Puree (here)
Heat the vegetables in a microwave if they have been chilled in the refrigerator. Season the shrimp with salt and pepper then sprinkle the red rub all over them to coat entirely.
Slick a large skillet with oil and heat over medium heat. Slide the shrimp into the skillet and cook, turning once, until they take on color on both sides. Add the wine and lemon juice and continue to cook until the shrimp are no longer translucent, about 1 minute. Stir in the garlic puree. If the sauce is thicker than heavy cream, stir in a little water to achieve the desired consistency.
Arrange the broccoli and cauliflower on each of four plates. Divide the shrimp among them and spoon the sauce over. Serve warm.