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Shrimp in Arugola Sauce

Arugula, also called "rocket", is a member of the chicory family, and its spicy and sharp peppery flavor lends itself to many uses.  Add it to the salad bowl for sure, but also try it as a sauce for shrimp.  The vibrant green sauce is a nice contrast against the pinkish looking shrimp.   Serves 8
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Ingredients

2  tablespoons white vinegar

2  pounds (about 40) large shrimp in the shell

1-1/2  cups packed arugula leaves, stems removed, leaves washed and dried

1  teaspoon coarse salt

2  cups extra-virgin olive oil

1  soft-boiled egg, yolk only

1  sweet red bell pepper, cored, seeded, and diced

Lemon wedges, optional

Directions

In a large pot, bring 6 cups of water to a boil.  Add the vinegar and shrimp, cover, and bring back to the boil.  Cook until the shrimp shells turn red, about 3 to 4 minutes.  Drain the shrimp and let cool.  Peel and de-vein them.

Place the arugula and salt in a food processor or blender and pulse to purée.  With the motor running, slowly add the olive oil.  Add the egg yolk and pulse until the mixture is smooth.

Arrange 5 or 6 shrimp on individual salad plates.  Drizzle some of the sauce over the top and sprinkle the shrimp with the diced red pepper.

Garnish each plate with a lemon wedge and serve with good crusty bread like ciabotta.

This recipe is featured on show 2818 – Shrimp Three Ways.

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