b'Garlic & Lemon Grilled Shrimp with Warm Potato, Arugula & Chorizo SaladWADE WIESTLINGServes 4 as an appetizer, 2 as an entreThis dish makes an easy appetizer or first course, yet it can be easily replicated for an entre dish. Warm shrimp marinated in lemon and garlic are grilled and served over a warm potato, arugula and chorizo salad. The combination of seafood and sausage makes the dish work. Marinate the shrimp for at least 30 minutes prior, and assemble the potato salad just before grilling the shrimp.FOR THE GRILLED SHRIMP:8 large shrimp2 garlic cloves, peeled and crushed1 tablespoon fresh lemon zest, finely minced1 tablespoon Pompeian Extra Virgin Olive OilDash salt and cracked black pepper to tasteFOR THE WARM POTATO, ARUGULA & CHORIZO SALAD:6 fingerling potatoes, cooked and cooled2 Mexican chorizo sausages, cooked and peeled1 tablespoon Pompeian Extra Virgin Olive Oil4 cups arugula, tightly packedW cup smoked paprika vinaigrette (See accompanying recipe.)Coarse sea salt and black pepper to tasteFOR THE SMOKED PAPRIKA VINAIGRETTE (YIELDS3CUP):1 small shallot, peeled and minced1 clove garlic, peeled and mincedW cup Pompeian Extra Virgin Olive Oil2 teaspoons lemon juice2 tablespoons orange juice2 teaspoons smoked paprikaSalt and pepper to taste1 teaspoon Meyer lemon-flavored olive oil or Pompeian Extra Virgin Olive OilPinch smoked paprikaPinch micro arugulaTO PREPARE THE GRILLED SHRIMP:Peel and devein the shrimp. In a bowl, toss the shrimp with the garlic, lemon zest, olive oil, and salt and pepper. Let the shrimp marinate at room temperature for 30 minutes or in the refrigerator for longer, up to 8 hours in advance.189'