Grilled shrimp with chickpea fries, zucchini & pine nut salad recipe

Ingredients

• Kosher salt
• ½ cup chickpea flour
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 cup canned or cooked chickpeas, crushed
• Extra virgin olive oil

• 8 jumbo shrimp, peeled and deveined
• Extra virgin olive oil
• Kosher salt
• 1 zucchini, green part only, julienned
• ½ red onion, sliced super-thin
• 2 cups baby arugula
• ½ cup pine nuts, toasted
• 2 lemon juice

For the Chickpea Fries
1. Put 2 cups water in a small saucepan, salt well, and bring to a boil (BTB) over high heat. 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. Toss in the cumin, cayenne, and crushed chickpeas. When it’s done, the mixture will be thick like mashed potatoes, about 15 minutes. Taste it—it should be REALLY good; if it isn’t, reseason.
2. 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).
3. Cut the chilled mix into thick sticks, ¾ to 1 inch wide. Coat a nonstick sauté pan with olive oil and bring to high heat. 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. Working in batches, cook the fries on all sides until golden and crispy, 3 to 4 minutes per side. Remove and drain on the paper towels, sprinkle with salt, and keep warm in a low oven.
For the Salad
4. Preheat a grill.
5. In a medium bowl, toss the shrimp with olive oil to coat and season with salt.
6. Put the zucchini, onion, arugula, and pine nuts in a large bowl and toss with lemon juice and olive oil. Season with salt and make sure it tastes delicious!
7. Grill the shrimp, turning once, until no longer translucent, 4 to 6 minutes total.
8. Arrange the salad on serving plates and top each with a couple of chickpea fries and 2 shrimp.