CRISPY SHRIMP WITH CHARRED SNAP PEAS, WHITE BEANS & SRIRACHA MINT DRESSING
1 pound extra-large shrimp (cleaned and deveined, tails-on)
1 cup instant potato flakes
3 tablespoons olive oil (plus 1 cup)
1 tablespoon maple syrup
pinch cayenne pepper
8 ounces sugar snap peas
chili flakes (to taste)
1 bunch spring onions (sliced, white and green parts separated)
1 red bell pepper (diced)
1 jalapeno (julienned)
1 cup cilantro (leaves, divided)
1 can cannellini beans (drained and rinsed)
2 tablespoons olive tapenade
1/2 small red onion (sliced)
1 tablespoon rice wine vinegar
1/4 cup mint
2 tablespoons sriracha
1 tablespoon honey
1 lemon (zested)
kosher salt and freshly ground black pepper (to taste)
Season shrimp with salt and pepper. Dredge shrimp in potato flakes.
To a large nonstick pan, add 2 tablespoons olive oil and place over medium heat. Add the shrimp and cook for 2-3 minutes on one side. Flip and cook for another 2-3 minutes on the other side, or until all the shrimp turn pink. Add maple syrup and a pinch of cayenne pepper and toss to coat. Set aside.
Meanwhile, place a large skillet over high heat. In a medium bowl, season snap peas with 1 tablespoon of oil, salt, pepper and a pinch of chilis. Toss to coat and add to the hot skillet. Let char for one minute. Add the white parts of the spring onion, red bell pepper, jalapeno, salt and pepper. Cook until vegetables are charred and tender, about 3-4 minutes. Add half of the cilantro and toss to combine.
In a medium bowl, add cannellini beans, green parts of the spring onions, olive tapenade, red onion, remaining cilantro, rice wine vinegar and 1 tablespoon olive oil. Season with salt and pepper.
In a blender, combine 1 cup oil and mint leaves. Blend until mint is pulverized. Strain mint oil into a medium bowl. Add srirachca, honey, salt and pepper and whisk to combine.
On an oval platter, serve the white bean mixture on one side and the snap pea mixture on the other side. Top with the shrimp and spoon the mint sriracha dressing all over. Finish with lemon zest.