Garlicky Broiled Shrimp with Napa Cabbage and Orange Salad
Spiced, broiled shrimp with a bright, fresh salad? Yes, please!
Keywords
- Main Courses
- Fish & Seafood
- Weeknight
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Cooking tools:
- Kitchen shears
- Paring knife
- Cooling rack
- Oven
- Baking sheet
- Serving platter
- Airtight container
- Mixing bowl
- Paper towel
- Measuring cup
- Measuring spoon
- Cutting board
Ingredients
- 1/4 cup table salt for brining
- 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
- 6 tablespoons extra-virgin olive oil, divided
- 3 scallions, white and green parts separated and sliced thin
- 2 garlic cloves, minced
- 1 teaspoon fennel seeds
- 1/2 teaspoon red pepper flakes
- 1/2 small head napa cabbage, cored and sliced thin
- 3 oranges, peeled, quartered, and sliced crosswise 1⁄2 inch thick
- 1/2 cup shredded fresh basil
- 1 tablespoon cider vinegar
- 1/4 teaspoon table salt
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