For the best flavor cook shrimp with the shells on and peel just before serving leaving the tails intact. Shrimp can be sauteed in a skillet (with or without additional flavoring such as red pepper flakes and/or minced garlic), or grilled. In either case be sure to cook them over medium-high heat and quickly to optimize its subtle sweet flavor. Shrimp are cooked when they turn pink, about 4-5 minutes on each side. Be sure not to overcook or they will became too firm and rubbery.

Arugula Grapefruit and Shrimp Salad
Serves 4 as an appetizer or side dish, 2 as a main course

Ingredients

• 1 tablespoon olive oil (to cook the shrimp)
• 1 pinch of red pepper flakes
• 2 cups of baby arugula, washed and stems trimmed
• 1 medium to large grapefruit, peeled and membrane removed, but in half or thirds depending upon size
• 3 tablespoons of extra virgin olive oil (for salad)
• 1 lb jumbo shrimp (8 – 10 pieces)
• sea salt and fresh ground pepper

Directions

1. In a skillet, add the olive oil, pepper flakes and a dash of sea salt, let sit for 10 minute
2. While the flavors are infusing the olive oil, begin peeling the grapefruit. You can also do this anytime and store grapefruit sections in the refrigerator until ready to use.
3. Place the arugula and grapefruit in a large bowl, add extra virgin olive oil and salt and pepper to taste. Toss to evenly coat and set aside. You won’t need vinegar or lemon juice as the grapefruit is sweet / acidic and will complement the olive oil perfectly. 
4. Turn up the heat to medium-high; when the oil is hot add the shrimp and cook until pink and no longer translucent – about 3-5 minutes on each side. Scrape the juices from the pan with a spatula, tossing the shrimp to coat in whatever is left of the seasoned oil.
5. Place the salad in a serving bowl or individual plates. Add shrimp and serve immediately with a glass of chilled white wine. Enjoy!