Chipotle Shrimp and Arugula Salad

Ingredients

• 1 tablespoons apple cider vinegar 
• 0.3 cup apricot preserves 
• 1 teaspoon tapioca/arrowroot flour 
• 3 ounces baby arugula 
• 0.3 teaspoon pepper black freshly ground
• 0.5 teaspoon pepper black freshly ground
• 1  chipotle chile in adobo sauce canned chopped
• 1 pound medium-large shrimp shelled deveined
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 0.3 cup olive oil extra-virgin
• 1 tablespoon olive oil extra-virgin
• 6 large radishes very thinly sliced
• 0.3 cup roasted pumpkin seeds salted
• 1 tablespoon balsamic vinegar white

Equipment

• bowl
• frying pan
• whisk

Directions

1. Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl.
2. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
3. Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves.
4. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
5. In a large nonstick skillet, heat the oil over medium-high heat for 1 minute.
6. Add the shrimp.
7. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes.
8. 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.