Grilled Shrimp with Arugula and Tomatoes

Recommended wine pairing: Benefizio Pomino Bianco DOC

Serves 8 small plates

10 oz. arugula, wash and dried
2 lbs jumbo shrimp, shell on
1 lemon, juiced
1/4 cup virgin olive oil
2 plum tomatoes, chopped
Salt and pepper

Slice the shrimp through the shell along the vein. This makes it easy to remove after cooking and keeps the shrimp from drying out. Rinse and dry shrimp.

Put 3 ? 4 shrimps on each skewer and brush with some of the olive oil. Grill the shrimp skewers over hot coals for 4 minutes on each side.

Put a small mound of arugula on each plate. Top with a shrimp skewer. Sprinkle each with chopped tomato.

Whisk remaining oil, lemon juice and season with salt and pepper. Drizzle dressing over each serving.