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What you need :  

• 1/4  cup  extra-virgin olive oil, divided
• 4  teaspoons  grated lemon rind, divided
• 1/4  cup  fresh lemon juice, divided
• 1  tablespoon  chopped fresh flat-leaf parsley
• 2 1/2  teaspoons  crushed red pepper, divided
• 3/4  teaspoon or less of salt, divided  
• 1/2  teaspoon  freshly ground black pepper
• 1  garlic clove, minced
• 18  large shrimp, peeled and deveined (about 3/4 pound)
• 6  cups  canola oil  
• 3  cups  rinsed and drained canned chickpeas (garbanzo beans)
• Cooking spray
• 4  cups  fresh baby arugula
• 2  cups  fresh baby spinach
• 1/2  cup  fresh mint, torn
• 1/3  cup  fresh flat-leaf parsley leaves
• 1/3  cup  (1/4-inch) diagonally cut green onions

  
What to do:   
1. Combine 1 tablespoon olive oil, 1  1/2 teaspoons lemon rind, 1 tablespoon juice, parsley, 1 teaspoon red pepper, 1/2 teaspoon salt, black pepper, and garlic in a medium bowl. Add shrimp; toss well. Marinate in refrigerator 1 hour, stirring occasionally.
 
2. Clip a candy/fry thermometer onto the side of a Dutch oven. Add canola oil to pan; heat oil to 385°.
 
3. Dry chickpeas thoroughly in a single layer on paper towels. Place 1  1/2 cups chickpeas in hot oil; fry 4 minutes or until crisp, stirring occasionally. Make sure oil temperature remains at 375°. Remove peas from pan using a slotted spoon; drain on paper towels. Keep warm. Return oil to 385°. Repeat procedure with remaining chickpeas.
 
4. Remove shrimp from marinade; discard marinade. Thread 3 shrimp onto each of 6 (5-inch) skewers.
 
5. Preheat grill to medium-high heat.
 
6. Place shrimp on a grill rack coated with cooking spray. Grill shrimp 2 1/2 minutes on each side or until done.
 
7. Combine remaining olive oil, rind, juice, red pepper, and salt in a large bowl; stir with a whisk. Add chickpeas, arugula, spinach, and remaining ingredients; toss gently to combine. Place  1 1/4 cups chickpea mixture in each of 6 shallow bowls. Top each serving with 3 grilled shrimp.
​
Serves 6

​*Recipe compliments of Bon Appetit magazine