Sauteed Shrimp With Arugula

• 1 large garlic clove
• 2 teaspoons finely grated lemon zest
• 12 teaspoon whole black peppercorn
• salt
• 14 cup fresh lemon juice
• 14 cup extra virgin olive oil, plus
• 1 teaspoon extra virgin olive oil
• 1 lb medium shrimp, shelled and deveined
• 12 lb arugula, large stems discarded

1. In a mortar, combine the garlic, lemon zest, peppercorns and a pinch of salt and mash to a coarse paste.
2. Stir in the lemon juice and then 1/4 cup of the oil.
3. In a large skillet, heat the remaining 1 teaspoon of oil.
4. Add the shrimp and cook over moderately high heat, stirring, until beginning to curl, about 3 minutes.
5. Add the arugula and stir until wilted and the shrimp is cooked through, about 2 minutes.
6. Add the olive oil mixture, toss well and season with salt; serve hot.

garlic, lemon zest, black peppercorn, salt, lemon juice, extra virgin olive oil, extra virgin olive oil, shrimp, arugula

Taken from www.food.com/recipe/saut-ed-shrimp-with-arugula-255030 (may not work)