Sauteed Shrimp with Arugula and Tomatoes
1 T. + 1 t. Chili pepper oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 lb. large shrimp, peeled and deveined
4 oz. wild or baby arugula (4 cups)
1 T. fresh lemon juice
Salt and pepper
In a large skillet, heat oil over medium high heat. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout about 4 minutes. Add arugula, season with salt and pepper and toss until wilted, 1 minute. Add lemon juice and toss to combine.
