A Mediterranean Dinner for Mother’s Day

Dinner on Mother’s Day is tricky—families want to give Mom a break from the kitchen, but they might lack the skills to prepare a festive meal. You could go out to eat, but it’s the busiest day of the year for restaurants, which doesn’t always make for an enjoyable occasion. If you’re looking for a show-stopping entrée that can be on the table in an instant and is easy enough for novice cooks, your search is over. This dish is pretty, it smells fabulous, and it’s intensely flavorful, but the biggest “wow” is the sound. Bring this to the table while the shrimp is sizzling. Here are some tips to make preparation easy: Buy peeled shrimp. If you’re pressed for time, call the supermarket or fishmonger in advance so your order is ready. (Or buy “easy-peel” shrimp, which is slit down the back and deveined. Hold the shrimp by the legs with one hand and pull just above the tail with the other, and the shell pretty much pops right off.) Be sure to pat the shrimp very, very dry. The wetter they are, the more they will spatter when they hit the hot oil. This is best with fresh garlic and fresh lemon juice. If you don’t have lemons, feel free to omit the juice. To peel garlic easily, put the cloves in a jar. Screw on the lid and shake vigorously. Because this dish cooks so fast and is most impressive right off the stove, it’s important to have the side dishes made and on the table before you cook the shrimp. The easiest is to cut a crusty bread into thick slices (perfect for sopping up the garlicky sauce, but couscous is almost as easy and is a little fancier (I like to add flavor by cooking it in broth instead of water). Add a spinach salad tossed with mandarin oranges and sliced or slivered almonds in a not-too-sour vinaigrette. If you have an attractive pan—a flameproof casserole, or a pan with two loop handles, like a paella pan—use it. Just be sure that it can withstand high heat and has fairly shallow sides, so you can stir the shrimp easily. Game Plan Cut bread into pieces, or put broth (or water) on for couscous. Put the couscous in a heatproof serving bowl (such as Pyrex glass). Make salad. (If you have time, toast the almonds in a dry skillet over medium-high heat, stirring constantly, until they are lightly browned.) Assemble the ingredients for shrimp. When broth for couscous is close to boiling, set olive oil mixture over heat. Pour boiling broth over couscous and let steep. Cook shrimp. Sizzling Savory Shrimp Serves 4 1/3 cup virgin olive oil 1 tablespoon fresh lemon juice (optional) 5 to 6 garlic cloves, minced 1½ teaspoons kosher or sea salt ½ teaspoon crushed red pepper, or to taste 1¼ to 1½ pounds large shrimp, peeled and deveined (1 to 1¼ pounds peeled) 1. Combine the olive oil, lemon juice, garlic, salt, and pepper in a 10- to 12-inch skillet or sauté pan. Set over high heat, stirring occasionally, until the oil is very hot and the garlic starts to turn golden, about 1 to 2 minutes. 2. Add the shrimp and sauté until they are pink throughout and tender, 3 to 5 minutes. Serve at once.