Chili Shrimp Cocktail with Arugula Artichoke Salad

Ingredients

• 1/2 cup olive oil
• 2 cloves garlic minced
• 1 lb shrimp uncooked
• 1 lemon zest and juice
• 1/2 cup chili sauce
• 2 tomatoes cubed
• 1/4 cup horseradish
• 1/4 cup parsley fresh, finely chopped

Arugula Artichoke Salad

• 1/2 lb arugula - fresh
• 1/4 cup lemon juice
• 1/2 cup olive oil
• 4 artichoke hearts chopped
• salt
• pepper

Instructions

1. In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown.
2. Turn heat up to medium, then add shrimp to skillet.
3. Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish.
4. Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving.
5. For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
6. Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.