Shrimp and Arugula

INGREDIENTS

1    tablespoon olive oil

1    teaspoon sesame oil

1    pound medium shrimp

1    teaspoon smoked paprika

2    cups red onion, roughly chopped

4    cloves garlic, thinly sliced

1    medium green bell pepper, diced to ½ inch

6    cups arugula, lightly chopped

1    tablespoon lemon juice

1    tablespoon red Vermouth or sweet sherry

METHOD

In a large skillet, add both oils over medium-high heat. Swirl to coat and mix and add the shrimp. Stir fry the shrimp until they turn completely pink and transfer to a large bowl. Sprinkle with the smoked paprika and set aside.

Add the onions to the skillet and cook for 5 to 6 minutes until translucent. Add the garlic and bell peppers and cook for 4 to 5 minutes until the peppers are tender-crisp. Add the arugula in two batches and cook until it is completely wilted.

 Mix the lemon juice and wine, add the shrimp to the skillet and pour the wine-lemon over them. Stir and simmer for 1 to 2 minutes until most of the liquid has evaporated and the shrimp are reheated. Serve immediately

Inspired by a recipe in Better Homes and Gardens magazine.