Sauteed Shrimp with Arugula and Tomatoes

1 T. + 1 t. Chili pepper oil
1 cup cherry or grape tomatoes
1 garlic clove, minced
1 lb. large shrimp, peeled and deveined
4 oz. wild or baby arugula (4 cups)
1 T. fresh lemon juice
Salt and pepper

In a large skillet, heat oil over medium high heat. Add tomatoes and cook, stirring often, until they blister, about 2 minutes. Add garlic and cook until fragrant, 30 seconds. Add shrimp and cook, stirring often, until almost opaque throughout about 4 minutes. Add arugula, season with salt and pepper and toss until wilted, 1 minute. Add lemon juice and toss to combine.

Chili Pepper Extra Virgin Olive Oil

Pleasantly hot! Delicious roasted chile pepper flavor with extra virgin olive oil. Perfect for those dishes you want to kick up a notch! Great marinade, add to pastas, eggs, seafood. Ole'! We love it on pasta, pizza and grilled meats....