Ingredients
1/3 cup canola oil
1 dried medium habanero chile
1 pound medium shrimp, peeled and deveined
Coarse salt and freshly ground pepper
2 Meyer lemons, very thinly sliced
2 bunches arugula (about 8 ounces each)
1 jar (about 1 pound) large white beans, drained and rinsed
Extra-virgin olive oil
Preparation
Heat canola oil in a medium skillet over high heat. Add chile; cook, stirring occasionally until fragrant, 2 to 4 minutes. If oil starts to smoke, remove pan from heat, and let cool slightly. Using a slotted spoon, remove the chile, and discard.
Reduce heat to medium. Add shrimp and teaspoon salt to oil; season with pepper. Cook, stirring occasionally, 2 minutes. Add lemon slices. Cook, stirring occasionally, until shrimp are bright pink and cooked through, 2 to 4 minutes more. Remove from heat, and set aside.
Evenly divide the arugula among 4 plates. Spoon 1/2 cup beans onto each plate. Divide the shrimp and lemons evenly among plates. Drizzle with oil from skillet. Season with salt and pepper, and serve with olive oil.
