Sauteed Shrimp with Arugula and Tomatoes

• 1 tablespoon plus 1 teaspoon olive oil
• 1 cup cherry or grape tomatoes
• 1 garlic clove, minced
• 1 pound large shrimp, peeled and deveined
• 4 ounces wild or baby arugula (4 cups)
• Coarse salt and ground pepper
• 1 tablespoon fresh lemon juice

1. In a large skillet, heat oil over medium-high.
2. Add tomatoes and cook, stirring often, until blistered, about 2 minutes.
3. Add garlic and cook until fragrant, about 30 seconds.
4. Add shrimp and cook, stirring often, until almost opaque throughout, about 4 minutes.
5. Add arugula, season with salt and pepper, and toss until wilted, about 1 minute.
6. Add lemon juice and toss to combine.
7. Serve immediately.
8. Cultivated arugula is widely available year-round, but its at its very best in spring and early summer.
9. Mature arugula is sold in bunches, while baby and wild arugula come loose or prepackaged.
10. Look for perky green leaves without blemishes or spots.
11. Arugula can be sandy, so submerge it in a bowl of cold water, then drain and spin dry.
12. Wrap leaves in paper towels, and refrigerate in a plastic bag, up to 3 days.
13. Refresh limp arugula by plunging it into ice water.
14. (Per Serving)
15. Calories: 144
16. Fat: 5.9g (0.9g Saturated Fat)
17. Protein: 19.1g
18. Carbohydrates: 3.3g
19. Fiber: 0.9g

olive oil, cherry, garlic, shrimp, baby arugula, salt, lemon juice

Taken from www.epicurious.com/recipes/food/views/sauteed-shrimp-with-arugula-and-tomatoes-387647 (may not work)