It is served with a pleasing salad of fresh green arugula and artichoke hearts. This is also coated with lemon juice and olive oil, pure heaven – with amazing health benefits too! Recipe from Paleo Leap
- 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
- 1/2 lb arugula - fresh
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 4 artichoke hearts chopped
- salt
- pepper
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In a large skillet over low heat, sauté garlic in olive oil until it begins to turn golden brown.
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Turn heat up to medium, then add shrimp to skillet.
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Once the shrimp begins to turn a pink color, add the lemon zest and juice. Then add chili sauce, tomatoes, and horseradish.
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Allow the mixture to simmer, then remove from heat. Stir in parsley prior to serving.
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For arugula artichoke salad: In a small bowl, whisk together lemon juice and olive oil. Add salt and pepper to taste.
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Place arugula in a large bowl. Mix in artichoke hearts and drizzle with dressing. Toss well and serve.