Creamy Baby Arugula Salad with Cajun Prawns & Baby Fingerlings

12 blue mexican prawns, cleaned & deveined
cajun spices
salt & pepper
1/4 lb baby fingerling potatoes, blanched and sliced
1 T butter

Coat the prawns in seasoning. Heat the butter in a nonstick pan, and fry the potato slices. When starting to crisp and color, turn up heat from medium to medium high and add the shrimp. Cover the pan if necessary to encourage quick cooking. When shrimp turn all white, and are firm and curled on edges, serve.

1 lb baby arugula
1/4 C grated Parmesan
2-3 T heavy cream
2 T olive oil
2 T apple cider vinegar
juice 1/2 lime
3 garlic cloves, minced
salt & pepper

Whisk the above ingredients vigorously together. if too thin, add more parm. Toss the cleaned arugula with it and serve with potatoes & shrimp on top.

Serves two.