Gingered Shrimp and Asparagus

1. 1

   Discard tough ends from asparagus.

2. 2

   Cut asparagus into bite-size pieces.

3. 3

   Shell and devein shrimp, leaving tail segment of shell on if you like.

4. 4

   Rinse shrimp with running cold water and pat dry with paper towels.

5. 5

   In cup, mix balsamic vinegar, soy sauce, and 1 tablespoon water.

6. 6

   In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook asparagus until just tender-crisp.

7. 7

   Stir in shrimp, ginger, and crushed red pepper, stirring constantly, until shrimp turn opaque throughout and asparagus are tender.

8. 8

   Stir in balsamic-vinegar mixture.

9. 9

   Arrange arugula on platter; spoon shrimp mixture over arugula.

* Per serving · 4 servings · Values may vary.

No additional tips available.