Directions

1. In a 10” heavy bottom skillet, heat the olive oil on medium-high until shimmering.

2. Toss the shrimp in a bowl with black pepper and half of the salt to season.

3. Lay the shrimp in a single layer in the hot pan and sear on both sides until golden brown and cooked through.

4. When ready, remove the shrimp to a mixing bowl with the shaved fennel and half of the Egyptian Spice Crunch to cool to room temperature.

5. Place the pan back onto low heat and add the lemon slices and diced tomato to the pan to cook the lemon slices and deglaze the pan from the shrimp.

6. Add the lemon juice and give the pan a scrape with a silicon spatula if needed and remove from heat.

7. Add the warm lemon and tomato to the bowl of shrimp and fennel and toss gently to combine.

8. Add the arugula (I like to slice mine into 1” pieces first) and gently toss again, adjusting seasoning as needed.

9. Divide the warm shrimp and arugula salad between 2 large bowls and finish with the remaining Egyptian Spice Crunch.