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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry with paper towels. In a large skillet heat olive oil over medium-high heat. Add shrimp; sprinkle with 1/4 teaspoon salt and lemon-pepper seasoning. Cook and stir about 3 minutes or until shrimp are opaque. Transfer shrimp to a plate; cover and keep warm.
For sauce, add shallot to skillet. Cook and stir over medium heat for 30 seconds. Stir in lemon juice and 1 teaspoon vinegar. Bring to boiling; reduce heat. Simmer, uncovered, until reduced to about 2 tablespoons. Stir in green onion. Add butter and white chocolate, a few pieces a time, whisking until smooth after each addition.
Place arugula in a medium bowl. Drizzle with hazelnut oil and 1 tablespoon vinegar; toss gently to coat. Season to taste with additional salt and pepper. Divide arugula mixture among serving bowls. Top with shrimp and drizzle with sauce.