Some like it hot: Spicy shrimp dish turns up the heat
3 hot finger chilies, thinly sliced
2 cups extra-virgin olive oil, plus 1/2 cup to coat the chickpeas
Salt and pepper
4 lemons
1/2 cup chopped parsley
Pre-heat oven to 350 F
To cook the shrimp, bring a pot of salted water to boil with 3 whole chilies, 2 lemons, halved, and 1 1/2 ounce of peeled ginger.
Add the rock shrimp to the boiling water and cook for about 40 seconds or until the shrimp turn pink.
Strain and shock with cold water or ice water. Set the shrimp aside.
In a large bowl, toss the chickpeas with 1/2 cup extra-virgin olive oil, salt and pepper. Place on a sheet pan and toast them in the oven for about 5 minutes or until crispy.
In a small sauce pot bring 2 cups of extra-virgin olive oil to a simmer. Add the sliced chilies and the remaining ginger; simmer for about 10 minutes, then let cool.
Mix the toasted chickpeas, the poached rock shrimp and the ginger chili oil in a bowl with the juice of 2 lemons and the chopped parsley.
(Mario Batali is the award-winning chef behind 25 restaurants including Eataly, Del Posto, and his flagship Greenwich Village enoteca, Babbo.)
