Gingered Shrimp and Asparagus

Discard tough ends from asparagus. Cut asparagus into bite-size pieces.

Shell and devein shrimp, leaving tail segment of shell on if you like. Rinse shrimp with running cold water and pat dry with paper towels.

In cup, mix balsamic vinegar, soy sauce, and 1 tablespoon water.

In nonstick 12-inch skillet over medium-high heat, in hot olive or salad oil, cook asparagus until just tender-crisp. Stir in shrimp, ginger, and crushed red pepper, stirring constantly, until shrimp turn opaque throughout and asparagus are tender. Stir in balsamic-vinegar mixture.

Arrange arugula on platter; spoon shrimp mixture over arugula.