This recipe appears in:Skillet Suppers: Spicy Shrimp with Avocado and Arugula Salad
Adding hearts of palm or cilantro could be fun twists on this salad. Mixing freshly grated garlic into the dressing is another great option.
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- 7 tablespoons olive oil, divided
- ⅛ teaspoon cayenne pepper
- ½ teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 6 large peeled and deveined shrimp
- 2 tablespoons fresh lemon juice from 1 lemon
- 5 ounces baby arugula
- 1 medium shallot, thinly sliced
- 2 tablespoons toasted pine nuts
- 1 ripe Hass avocado, sliced
- 1 cup Sun Gold or cherry tomatoes, halved
- 6 to 8 picked basil leaves, roughly chopped
- 2 teaspoons fresh lime juice from about 1 lime
In a mixing bowl, combine 2 tablespoons of olive oil, cayenne, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the shrimp and coat with the mixture. Set aside for 10 minutes.
Whisk together lemon juice and 4 tablespoons olive oil. Set aside.
Heat the remaining tablespoon of oil in a 10-inch cast iron or stainless steel skillet over high heat until shimmering. Add the shrimp and cook without moving until lightly browned, about 2 minutes. Flip and cook until just cooked through, 1 to 2 minutes longer. Transfer to a small bowl and toss with lime juice.
In a large serving bowl, combine the arugula, shallot, pine nuts, avocado, tomatoes and basil. Add dressing, season with salt and pepper, and toss to combine. Serve immediately, topped with shrimp.