Shrimp and Arugula Plate


  • 3/4 pound shrimp
  • 1 teaspoon olive oil
  • 5 ounces arugula
  • Fresh basil torn, to taste

Shrimp basting oil:

  • 2 tablespoons olive oil
  • 23 cloves garlic minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin
  • Sprinkle of cayenne pepper


  • 2 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt & pepper to taste


  • Prepare the shrimp basting oil by adding olive oil, garlic, smoked paprika, and cumin to a small bowl, and stirring until combined. Set aside.
  • Pre-heat grill to high heat.  Use a grill pan or skewer the shrimp
  • Make the dressing by combining all the dressing ingredients. Set aside.
  • Baste the top of the shrimp with the basting oil, then again about 1/2 way through cooking, baste them again.
  • Toss the basil, arugula, and dressing together. Add shrimp on top or put the whole skewers on top.


  • 1 cup orzo, quinoa, or a grain of your choice 
  • Cook it according to package directions. Set aside to cool. When it’s cool to the touch, add about a teaspoon of olive oil to it and mix it.
  • Incorporate orzo/grain into arugula basil mix.

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