Grilled Shrimp With Arugula

By Lisa VanWilliams

This is simplicity at its best. I could eat this a few times a week and it just doesn't get old. The fresh taste of the shrimp over the peppery Arugula creates a perfectly palatable Summertime salad.

Ingredients:
1 pounds shrimp deveined with tails left on
2 cups Arugula salad
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt&pepper
1 lemon
coconut oil spray
½ plum tomato finely diced

Directions:
Peel and devein shrimp and put onto skewers. Spray the shrimp with the coconut olive oil. Salt and pepper the shrimp lightly.  In a bowl add the Arugula, olive oil, balsamic vinegar, squeeze of lemon juice, diced tomato, salt & pepper and toss. Grill the shrimp a few minutes on each side until the pink and gone and there is a little char on the shrimp to get that nice grilled flavor. Remove from grill and toss over salad. I served my with some rice pilaf, but you can remove that and make a no carb meal if you prefer. Enjoy!