Salt & Pepper Shrimp with Fried Spinach
- Canola oil for frying, plus 3 Tbs.
- 2 bunches spinach, stemmed, rinsed well and dried
- Fleur de sel, to taste
- 4 garlic cloves, thinly sliced
- 3 lb. shrimp, peeled and deveined, tails intact
- 1 1/2 Tbs. Tellicherry peppercorns, finely ground
Working in batches, fry the spinach, turning once, until crisp, about 2 minutes per batch. Using a slotted spoon, transfer the spinach to the prepared baking sheet to drain. Season the fried spinach with fleur de sel, then transfer to a platter.
Add the garlic to the fryer and fry until lightly browned and crisp, about 2 minutes. Drain on paper towels. Sprinkle the garlic on the spinach and cover to keep warm.
In a large fry pan over high heat, warm the 3 Tbs. oil. Working in batches, place the shrimp in a single layer in the pan. Season with fleur de sel and pepper. Cook the shrimp, turning once, until browned on both sides and opaque throughout, about 3 minutes per batch. Season with more fleur de sel and pepper.
Transfer the shrimp to a warmed serving bowl and serve immediately with the fried spinach. Serves 6.