Lemon-Scented Arugula Shrimp Salad

Warning: Unless you use pre-cooked shrimp...don't even consider making this...just SUBSTITUTE CHICKEN.

OK, originally, I was going to make this with pre-cooked shrimp...but no...I decided to be bold. I bought fresh "deveined" shrimp from the store. Little did I know then that I would end up having to re-degut 1 pound of these vile little creatures. P.S., please purchase wild shrimp; farm raised shrimp are raised on their own poop. True story.

I have a whole new outlook on shrimp. Thanks, blog.

Level: Annoying
Taste: Unfortunately, really good.
Learnings: The Salad dressing is delectable.

Ingredients:

Dressing

• 1/2 cup olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 tbsp dijon mustard
• 1 tbsp lemon juice
• 2 finely chopped garlic cloves
• 1 Tbsp honey

Shrimp

• 1 Pound of Shrimp (pre-cooked)
• Salt & Pepper to taste
• A litte less than 1 Tbsp lemon juice
• Chili flakes to taste
• 1 chopped shallot
• 2 finely chopped garlic cloves
• 1 package of Arugula

1) Mix together all of the dressing ingredients in a bowl...and there you have it...dressing. It's sooooo good.

2) On medium heat, sauté the chopped garlic and shallot. Add the shrimp (toss first with lemon juice, salt & pepper). Let it cook on one side for a few minutes and then flip all the shrimp. Once all the shrimp have turned from translucent to opaque, I put the lid on the pan and let it all cook on low for a few minutes.

3) On a plate, portion out some arugula, mix with some shrimp and then drizzle with the dressing. I also crushed up some whole wheat rosemary crackers to add some crunch.

I am definitely making this salad dressing again. In regards to the shrimp...bon voyage.