1 tablespoon extra-virgin olive oil
2 tablespoons butter
3 cloves garlic, chopped
1 pound medium shrimp, shelled and cleaned
1 teaspoon chili pepper flakes

1/4 cup dry white wine
Juice of 1lemon
4 tablespoons parsley, finely chopped
Salt and pepper to taste
5” white corn tortillas

Heat olive oil and butter over medium heat in a medium skillet. Saut. garlic for 1 minute then add shrimp. Saut. for 2-3 minutes, then add chili pepper flakes, wine, lemon juice, and parsley. Salt and pepper to taste. Stir for 2 more minutes.

Assembly: heat tortillas according to package directions. arrange arugula on the bottom, spoon shrimp over arugula, drizzling with pan juices.