Shrimp And Avocado Over Wilted Arugula

• 2 tablespoons olive oil divided
• 5 ounces mushrooms sliced, any variety
• 1 clove garlic minced
• 1 pint cherry 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
• salt
• pepper

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.

olive oil, mushrooms, garlic, tomatoes, shrimp, lemon zest, lemon juice, fresh basil, arugula, avocado, salt, pepper

Taken from www.yummly.com/recipe/Shrimp-and-Avocado-Over-Wilted-Arugula-1671642 (may not work)