Pan Roasted Shrimp With Orange, Arugula, and Tarragon

1. 1

   Preheat the oven to 425.

2. 2

   Finely grate the zest of 1 orange.

3. 3

   Using a sharp knife, peel both oranges, removing all of the bitter white pith.

4. 4

   Thinly slice the oranges crosswise; set aside.

5. 5

   In a large bowl, toss the shrimp with 2 tablespoons of the olive oil, 1 tablespoon of the tarragon and the salt, pepper and garlic.

6. 6

   Heat a large ovenproof skillet.

7. 7

   Add the shrimp in a single layer and cook over moderately high heat, stirring, for 1 minute.

8. 8

   Remove the skillet from the heat.

9. 9

   Roast the shrimp in the oven for 2 minutes.

10. 10

    Using tongs, turn the shrimp and add the orange juice and zest.

11. 11

    Roast for another 1 to 2 minutes, or until the shrimp are opaque throughout.

12. 12

    Meanwhile, in a large bowl, whisk the vinegar into the remaining 2 tablespoons of oil.

13. 13

    Whisk in the juices from the shrimp.

14. 14

    Add the arugula and toss; transfer the salad to plates.

15. 15

    Arrange the shrimp, oranges and onion on the salads, garnish with the remaining tarragon and serve.

* Per serving · 4 servings · Values may vary.