INGREDIENTS

  • 1 large garlic clove
  • 2 teaspoons finely grated lemon zest
  • 1/2 teaspoon whole black peppercorns
  • salt
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil , plus
  • 1 teaspoon extra-virgin olive oil
  • 1 lb medium shrimp , shelled and deveined
  • 1/2 lb arugula , large stems discarded

DIRECTIONS

  1. In a mortar, combine the garlic, lemon zest, peppercorns and a pinch of salt and mash to a coarse paste.
  2. Stir in the lemon juice and then 1/4 cup of the oil.
  3. In a large skillet, heat the remaining 1 teaspoon of oil. Add the shrimp and cook over moderately high heat, stirring, until beginning to curl, about 3 minutes.
  4. Add the arugula and stir until wilted and the shrimp is cooked through, about 2 minutes.
  5. Add the olive oil mixture, toss well and season with salt; serve hot.