Shrimp and Avocado Over Wilted Arugula
By: Bull City Food
Published: Friday, October 15, 2010 - 2:00pm

Ingredients




2 tablespoons olive oil, divided
5 ounces mushrooms, sliced (any variety)
1 clove garlic, minced
1 pint cherry or grape tomatoes, halved
1 pound shrimp, peeled and deveined
1 teaspoon lemon zest
2 tablespoons lemon juice, divided, from 1 lemon
4 tablespoons fresh basil, chopped
5 cups arugula
1 avocado, peeled, pitted and cubed
Salt and pepper

Preparation

1 Heat 1 tbsp of olive oil in a large saute pan over medium heat. 2 Saute mushrooms until they begin to brown, about 5-8 minutes. 3 Add garlic, season with about 1/2 tsp salt and 1/4 tsp pepper, and saute for another minute. 4 Add cherry tomatoes, stirring to combine, and cook until soft, about 5 minutes. 5 Add shrimp and cook until fully pink, another 8 minutes or so. 6 Toward the end of cooking, add lemon zest, 1 tbsp of lemon juice, and 2 tbsp of basil. 7 If there's a lot of liquid in the pan, drain some off before adding the shrimp to the arugula. 8 In a large bowl, toss together arugula, sauteed shrimp mixture, and avocado. 9 Season with remaining olive oil, lemon juice, basil and a pinch more salt and pepper.