Shrimp & Chorizo Skillet Supper

Ingredients

• 3 Tbs olive oil
• 4 oz. Spanish chorizo, chopped (about 3⁄4 C)
• 1 shallot, finely chopped (about 1⁄3 C)
• 1 lb cherry tomatoes (about 3 C)
• 1 14–oz can chickpeas, drained rinsed and drained
• 1⁄2 C dry white wine (or chicken broth)
• 1 Tbs lemon juice
• 1 tsp kosher salt
• 1 lb extra–large raw shrimp, peeled and cleaned
• 4 C baby arugula
• 2 Tbs lemon juice

Directions

1. Heat 2 tablespoons oil in a large, high–sided skillet over medium heat.
2. Add chorizo; cook stirring often, until beginning to brown, about 4 mnutes.
3. Add shallot; cook, stirring contantly, until fragrant, about 1 minute.
4. Stir in tomatoes, chickpeas, wine and salt; bring to a simmer over medium–high heat. Partially cover and cook, stirring often, until tomatoes begin to break down, 6 to 8 minutes. Uncover; gently mash tomatoes with a wooden spoon.
5. Add shrimp to skillet and cook over medium heat, stirring often, until cooked through and pink, 3 to 4 minutes.
6. Meanwhile, toss together arugula, lemon juice and remaining 1 tablespoon oil in a medium bowl. Serve topped with shrimp mixture.