Shrimp and Avocado Over Wilted Arugula

Ingredients

2 tablespoons olive oil, divided

5 ounces mushrooms, sliced (any variety)

1 clove garlic, minced

1 pound shrimp, peeled and deveined

1 teaspoon lemon zest

2 tablespoons lemon juice, divided, from 1 lemon

1 avocado, peeled, pitted and cubed

Heat 1 tbsp of olive oil in a large saute pan over medium heat.

Saute mushrooms until they begin to brown, about 5-8 minutes.

Add garlic, season with about 1/2 tsp salt and 1/4 tsp pepper, and saute for another minute.

Add cherry tomatoes, stirring to combine, and cook until soft, about 5 minutes.

Add shrimp and cook until fully pink, another 8 minutes or so.

Toward the end of cooking, add lemon zest, 1 tbsp of lemon juice, and 2 tbsp of basil.

If there's a lot of liquid in the pan, drain some off before adding the shrimp to the arugula.

In a large bowl, toss together arugula, sauteed shrimp mixture, and avocado.

Season with remaining olive oil, lemon juice, basil and a pinch more salt and pepper.

Friday, October 15, 2010 - 2:00pm