Recipe: Shrimp with Artichokes and Sun-dried Tomatoes

SHRIMP WITH ARTICHOKES AND SUN-DRIED TOMATOES

3 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
1 1/2 lb shrimp; peeled, deveined
1 (14 oz) can artichokes, drained and quartered
1/4 cup sun-dried oil packed tomatoes, drained and sliced
1/4 cup balsamic vinegar
1 tbsp grated lemon zest
1 tsp salt (optional)
1/4 tsp fresh ground black pepper
1 (10 oz) pkg fresh spinach
1 bunch arugula (about 6 cups)
1/2 cup feta cheese; crumbled

Cook onions and garlic in oil in a skillet over medium heat 5 minutes.

Add shrimp, artichokes, tomatoes, vinegar, zest, salt and pepper. Cook, stirring frequently, until shrimp is done and the artichokes heated through, about 5 minutes.

On a serving platter combine the shrimp mixture with the spinach and arugula. Sprinkle with cheese.

Servings: 6
Source: Women's World Magazine, September 1995