Shrimp and Avocado Over Wilted Arugula

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

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.
.

Yield:

4

Added:

Friday, October 15, 2010 - 2:00pm

Creator:

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