Pan Roasted Shrimp With Orange, Arugula, And Tarragon

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 large seedless oranges
• 16 jumbo shrimp, shelled and deveined (about 2 pounds)
• 1/4 cup olive oil
• 2 tablespoons tarragon leaves
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon minced garlic
• 1/2 cup fresh orange juice
• 2 tablespoons champagne or 2 tablespoons - wine vinegar
• 2 bunches arugula, trimmed
• 1 small red onion, sliced into rings

Recipe

• 1 preheat the oven to 425°. finely grate the zest of 1 orange. using a sharp knife, peel both oranges, removing all of the bitter pith.
• 2 thinly slice the oranges crosswise; set aside. in a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.
• 3 heat a large ovenproof skillet. add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute.
• 4 remove the skillet from the heat.
• 5 roast the shrimp in the oven for 2 minutes. using tongs, turn the shrimp and add the orange juice and zest.
• 6 roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.
• 7 meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil.
• 8 whisk in the juices from the shrimp. add the arugula and toss; transfer the salad to plates.
• 9 arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve.