Chipotle Shrimp and Arugula Salad Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			SALAD: 1/3 cup extra-virgin olive oil 1 1/2 tablespoon apple cider vinegar 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 6 ounces baby arugula 6 large radishes, very thinly sliced 1/4 cup roasted salted pumpkin seeds SHRIMP: 1 teaspoon arrowroot, or corn starch 1 tablespoons apple cider vinegar 1/4 cup apricot jam 1 -2 canned chipotle chile in adobo sauce, chopped 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 pound medium-large shrimp, shelled and deveined
			For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter. For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.