1 lb large shrimp (peeled,deveined).
1 lb Baby Bella Mushrooms (sliced).
2 cups Arugula (Roquette).
1 cup rice (cooks to about 3 cups).
1/2 cup red wine.
1 oz water (mixed with 2 teaspoons cornstarch for thickening sauce).
1 oz. ExtraVirgin Olive oil.
2 teaspoons minced garlic.
1 teaspoon cumin.
1 teaspoon crushed red pepper.
1 teaspoon minced onion.
1 teaspoon oregano (dry).
1 teaspoon ground black pepper.
1 teaspoon salt.

Rice:
In a 3 quart pot add 1 cup rice and 1 1/2cup of water and bring to a boil. remove cover for a couple of minutes reduce heat to low. Cover and let simmer for 15 mins,remove from heat and set aside til ready to plate.

Shrimp:
Heat the wok on high,adding Extra Virgin Olive Oil, garlic, cumin, onion, red pepper, black pepper, salt and let heat for one minute. Add the shrimp and cook for 2 minutes per side till pink in color. Place the mushrooms, oregano, red wine and bring to a boil. Pour the the water with starch mixture in stir and reduce heat to low and let simmer for ten minutes until sauce thickens.

plating:
Scoop Rice onto four plates. Divide the shrimp evenly on top of the rice pour the sauce on the shrimp and rice. Top with 1/2 cup of arugula and serve. Enjoy!

This dish has the nice peppery taste and the fresh crunch of the arugula mixed with delayed hot spice flavors of the Shrimp and mushrooms!