|20 large shrimp, shelled and deveined, or 1 pound skinless, boneless salmon, swordfish, or chicken breast, cut into 1¼-inch pieces|
|1||tablespoon olive oil|
|Salt and black pepper, to taste|
|Crushed red pepper (for sprinkling)|
1. In a bowl, toss the shrimp, fish, or chicken with oil, salt, black pepper, and red pepper.
2. Heat a grill pan or nonstick skillet over medium-high heat. Place the shrimp, fish, or chicken in the pan and cook 3 minutes for shrimp, 6 to 8 minutes for fish, and 7 to 10 minutes for chicken, or until cooked through. Add to a bowl or rice or other grain.
Lisa Zwirn. Adapted from “The Heart of the Plate”