Blackened Shrimp Over Arugula

I cannot wait to make this dinner again! My beloved D is allergic to shrimp so I can only have shrimp on occasion. I had some in my freezer last night and decided to do something with them.  It turned out delicious! The pepper of the arugula combined with the lemon and blackened seasonings was just perfect.  Enjoy!

Blackened Shrimp Over Arugula 

8 Large Shrimp, peeled and deveined

2 Tablespoons blackened seasoning 

1 tablespoon light butter

2 cups of arugula

Grape tomatoes

 Dressing

1 Tablespoon Oil (I used canola but olive would be great too)

½ Lemon (~3 tablespoons lemon juice)

2 teaspoons black pepper

1 teaspoon salt

Pat shrimp dry with a paper towel

Liberally sprinkle the blackened seasoning on shrimp

In a medium sauce pan, melt butter

Add shrimp to pan once butter has melted

Toss shrimp in pan, cooking 2-3 minutes on each side.

Meanwhile, add arugula to salad bowl.

Once shrimp are done, immediately place on top of arugula.

Add grape tomatoes

For the dressing, mix oil, lemon juice, pepper, and salt in a small bowl into well incorporated.  Be cautious on salt as the shrimp will already be very salty due to seasonings.

*Making the dressing at the end gave the shrimp time to wilt the top of the arugula salad making it extra good!

Pour over shrimp and arugula!