Sauteed Shrimp Over Arugula With Avocado Vinaigrette

• 2 x shallots minced
• 2 tablespoons lemon juice
• 6 tablespoons avocado oil plus extra for cooking
• 1 x salt to taste
• 1 x black pepper to taste
• 15 pounds shrimp
• 1 x paprika as needed
• 3 ounces arugula (roquette) baby

1. Mince the shallots and mix with the lemon juice in a stainless steel bowl.
2. Slowly drizzle in the avocado oil while constantly whisking.
3. Add salt and pepper.
4. Set the dressing aside.
5. Peel, clean, and rinse the shrimp and then pat them dry.
6. Start heating up a skillet.
7. Toss the shrimp in a bowl with one tablespoon of the vinaigrette, salt, pepper and paprika.
8. Saute the shrimp in some avocado oil until just browned on each side.
9. Set aside two spoonfuls of the vinaigrette and then mix the larger amount with the arugula.
10. Place half of the arugula in the center of two plates, forming a round mound.
11. Place four shrimp around each mound.
12. Drizzle the reserved vinaigrette over each shrimp.

shallots, lemon juice, avocado oil, salt, black pepper, shrimp, paprika, arugula

Taken from recipeland.com/recipe/v/sauteed-shrimp-over-arugula-avo-48002 (may not work)