SHRIMP WITH BALSAMIC REDUCTION WITH MUSHROOMS ENJOY DAN:

SHRIMP WITH MUSHROOMS IN A ARUGULA SALAD by CHEF DAN

Serve 4

INGREDIENTS:

4 ounces baby arugula (4 cups)

1-pound shrimp (peeled, deveined, and tail on)

8 baby portabella mushrooms, quarter

1 tablespoon olive oil

1 pint cherry tomatoes

1-1/2- tablespoons balsamic reduction, recipe to follow

2 cloves garlic, minced

Coarse salt and ground pepper
1/4-cup toasted pine nuts.

DIRECTIONS:

1.   In a skillet heat oil, over medium-high heat.

2.   Add mushrooms, tomatoes, and cook, stirring often, about 4 minutes.

3.   Add garlic and cook for 30 seconds.

4.   Add shrimp and stirring often for about 3 minutes.

5.   Add arugula, season with salt and pepper, and toss until wilted.

6.   Add balsamic reduction and toss to combine.
7. Garnish with toasted pin nuts.

BALSAMIC REDUCTIONS:

3 tablespoon balsamic vinegar

3 garlic whole cloves, peeled

DIRECTIONS:

1.   Place balsamic vinegar and garlic in a sauce pan.

2.   Over medium-heat and reduce by half.

3.   Remove garlic before stirring into arugula.

ENJOY DAN:                            HALLELUJAH!!