Sautéed Shrimp with Arugula

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Ingredients

1. 1 large garlic clove
2. 2 teaspoons finely grated lemon zest
3. 1/2 teaspoon whole black peppercorns
4. Salt
5. 1/4 cup fresh lemon juice
6. 1/4 cup plus 1 teaspoon extra-virgin olive oil
7. 1 pound medium shrimp, shelled and deveined
8. 1/2 pound arugula, large stems discarded

1. In a mortar, combine the garlic, lemon zest, peppercorns and a pinch of salt and mash to a coarse paste. Stir in the lemon juice and then 1/4 cup of the oil.
2. In a large skillet, heat the remaining 1 teaspoon of oil. Add the shrimp and cook over moderately high heat, stirring, until beginning to curl, about 3 minutes. Add the arugula and stir until wilted and the shrimp is cooked through, about 2 minutes. Add the olive oil mixture, toss well and season with salt; serve hot.