This is a very tasty dish that is quick to make in 15 min prep, 30 min cook. The beauty is you can add your starch or lack of to your preference. This is an amazing sauce that goes well on top of rice, pasta, orzo or even zucchini noodles for a low carb option. Lets get Started

1/2 lemon zested

3 cloves garlic minced

1 pound Shrimp deshelled & cleaned

1 small Shallot chopped

2 tbsp Avocado oil

1 tbsp Red wine vinegar

1 tbsp White wine vinegar

1 tbsp stone ground Dijon mustard

1 tsp Italian seasoning

1/4 cup Dat’l Hook Ya sauce (1/2 cup for an extra kick)

2 (14.5oz) cans of diced petite Tomatoes

1 medium Yellow onion

1/4 cup White wine

salt and pepper

Pasta, rice, or low carb noodle of choice

4 oz Feta cheese crumble

Season deshelled shrimp with salt and pepper. To make the vinaigrette, add 1 clove minced garlic, chopped shallot, 1 tbsp red wine vinegar, 1 tbsp white wine vinegar, 1 tbsp avocado oil, 1 tbsp Dijon mustard, mix and set aside.  Preheat oven to 450 degrees. Use a medium sized pan that can be placed in the oven and bring to medium heat. Add in 1 tbsp avocado oil and place in chopped onion and cook 5 min until softened and slight brown. Add in two cloves garlic and lemon zest. Cook 1 min until garlic is fragrant. Deglaze pan with white wine, let it reduce. Add in canned diced tomatoes with all juice, Italian seasoning and Dat’l Hook Ya Sauce, cook 8min. Once cooked add in feta cheese and shrimp. Mix and place pan into oven for 10-12 min. While the sauce is cooking, mix arugula with the vinaigrette and plate. Remove the pan from the oven and top your (pasta, rice, orzo, zucchini noodle, etc). Squeeze on lemon juice to taste. Enjoy this light and refreshing dish!