Orange Scented Shrimp W/ Artichokes, Leeks And Arugula

• 5 large pink gulf shrimp per person shelled and cleaned
• 1/2 cup of diced artichoke bottoms Buy the canned ones if you can.
• 1 bulb of leek split, cleaned and sliced into small 1/2 circles.
• 1 tsp fresh diced garlic
• 1 cup of fresh organic arugula
• 2 oz unsalted butter
• 1/2 cup white wine
• juice of 1 orange
• zest of 2 oranges dried
• sea salt and pepper to taste
• pinch of smoked paprika
• extra virgin olive oil
• green onions for garnish

1. Heat a saute pan over medium heat and add the leeks and saute for a couple minutes, then add in the artichokes and garlic, season lightly with some salt and let saute for a couple more minutes,add wine and let simmer for a few more minutes.
2. Take the shrimp and season with salt and pepper and smoked paprika, then rub with some of the orange dried zest. Heat another saute pan over medium heat and then add the butter and saute the shrimp each side till done. remove and let rest.
3. Place some of the arugula in the center of a plate and place the shrimp around the salad in a circular fashion off center.
4. Using a slotted spoon, portion the vegetables over the arugula keeping any excess liguid in the pan. Place the pan with the liquid back on the burner over high heat and add the orange juice.Reduce some and then off the heat, slowly wisk in the olive oil and drizzle this sauce over and around the shrimp and greens.
5. Garnish with fine diced greens onions and some of the dried orange zest.

shrimp, artichoke bottoms, circles, garlic, arugula, butter, white wine, orange, salt, paprika, extra virgin olive oil, green onions

Taken from www.epicurious.com/recipes/member/views/orange-scented-shrimp-w-artichokes-leeks-and-arugula-50147425 (may not work)