1 lb. medium shrimp (tail on is optional)

1 lb. fresh arugula (washed and drained)

1/4 cup fresh lemon juice

1 tbsp. dry thyme

1 tsp. sea salt

1/2 tsp. black pepper

2 cloves of garlic (chopped)

olive oil


1. In a ziploc bag put shrimps, lemon juice, thyme, salt, pepper and garlic. Shake bag and refrigerate for at least two hours.

2. In a large skillet, put 2 tbsp. of olive oil. Heat and then put shrimps in pan. (garlic too) Grill on both sides for 3 minutes each.

3. Throw in arugula. Sprinkle a pinch and sea salt and pepper. Add an additional tbsp. or two of olive oil. Stir well. Cook arugula for about 2-3 minutes until it becomes soft. (not mushy) Remove and serve.

Serve hot.