Broiled Shrimp with Watercress Salad

Broiled Shrimp:
I got this recipe from a skycap while working for the airlines in the 1980's. A simple recipe from a simpler time.

Shrimp (larger is better)
Wine
Garlic powder
Mayonnaise
Paprika

1. Cut the back of the shrimp to devein, but keep the shell on.
2. Allow the shrimp to sit in a little bit of wine while you get out the other ingredients.
3. Using your fingers, spread open the shrimp shell where the vein was removed on the back of the shrimp. Shake some garlic powder into the space. Add some mayo over the garlic powder. Shake some paprika over the mayo.
4. Close the shell a little and place shrimps on a foil-lined baking pan.
5. Broil the shrimps until pink then turn them over to broil the other side. Be careful or the mayo will fall out of the shrimp.


Watercress Salad:
This lemony dressing goes well with the shrimp.

3 cups watercress leaves/small stems (loosely packed)
Juice of half a lemon
1/2 tsp Hawaiian salt
1/2 tsp garlic
1/2 cup extra-virgin olive oil
Black pepper
Parmesan cheese

1. Crush the garlic with the salt in a large bowl.
2. Add lemon juice.
3. Slowly drizzle the olive oil into the bowl while wisking with a fork to combine the ingredients.
4. Add the watercress and toss to lightly coat leaves with the dressing. 
5. Top each serving with black pepper and parmesan cheese. Serve immediately.

Variation: Add chopped tomatoes or garbanzo beans to the salad.