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SHRIMP
1 Frozen Bag of Uncoooked Shrimp (Trader Joes has good Argentinian Shrimp)
One Teaspoon of Chives
2 Teaspoons of pureed garlic
I Tablespoon of Olive Oil
A little fresh ground pepper and sea salt to taste.
One Lemon.
SALAD
4 cups of Arugula
Dressing Half a cup of olive oil a teaspoon or so of red wine vinegar, a little splenda, sea salt and pepper and chives (to taste).
Whisk the dressing ingredients together.
Defrost the shrimp by taking them out of the freezer and placing in the refrigerator. Leave for about 2 hours. Then place them in a colander and rinse under cold water until shrimp are fully defrosted. Drain. Place in bowl and squeeze the juice of half a lemon over the shrimp. Toss. Marinate for about one hour.
Drain shrimp. In a large saute pan heat the oil and garlic puree for about one minute over moderate heat. Add shrimp. As soon as they turn opaque turn them over. (About a minute and a half each side). Careful not to over cook. Remove shrimp.
You should have your dressing ready to toss over your salad. Toss place on two plates and arrange cooked shrimp on top of salad. You can add ground pepper if you wish.
(you might have some shrimp left over...we did...but my husband and I ate them..YUMMY)
1 Frozen Bag of Uncoooked Shrimp (Trader Joes has good Argentinian Shrimp)
One Teaspoon of Chives
2 Teaspoons of pureed garlic
I Tablespoon of Olive Oil
A little fresh ground pepper and sea salt to taste.
One Lemon.
SALAD
4 cups of Arugula
Dressing Half a cup of olive oil a teaspoon or so of red wine vinegar, a little splenda, sea salt and pepper and chives (to taste).
Whisk the dressing ingredients together.
Defrost the shrimp by taking them out of the freezer and placing in the refrigerator. Leave for about 2 hours. Then place them in a colander and rinse under cold water until shrimp are fully defrosted. Drain. Place in bowl and squeeze the juice of half a lemon over the shrimp. Toss. Marinate for about one hour.
Drain shrimp. In a large saute pan heat the oil and garlic puree for about one minute over moderate heat. Add shrimp. As soon as they turn opaque turn them over. (About a minute and a half each side). Careful not to over cook. Remove shrimp.
You should have your dressing ready to toss over your salad. Toss place on two plates and arrange cooked shrimp on top of salad. You can add ground pepper if you wish.
(you might have some shrimp left over...we did...but my husband and I ate them..YUMMY)