Shrimp with White Wine, Lentils & Tomatoes

Directions

1. Rinse the shrimp and pat dry. In a medium bowl, add herbes de provence and shrimp and gently toss until the shrimp are well coated.
2. Heat oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes. Flip and cook for another minute more, until shrimp are pink and cooked through. Remove to a plate and keep warm.
3. Pour the wine into the skillet and scrape up all of the brown bits. When the liquid is almost reduced, add garlic and cook a couple of minutes, stirring often. Stir in cherry tomatoes and cook for 2-3 minutes, until they start to release their juices. Stir in cooked lentils and cook for 2 minutes. Stir in arugula and cook until it begins to wilt.
4. Return shrimp to the pan and stir well. Stir in the parsley and lemon juice. Season to taste with salt and pepper.