Grilled Shrimp and Arugula Salad

Nutritional Information

Calories 390
Fat 18 g
Satfat 3 g
Protein 28 g
Carbohydrate 29 g
Fiber 3 g
Cholesterol 172 mg
Sodium 560 mg


1 pound easy-peel medium shrimp, peeled
1/4 cup olive oil
6 slices crusty Italian bread
1 large garlic clove, peeled
1 teaspoon balsamic vinegar
1 teaspoon finely grated fresh lemon peel
1/4 teaspoon kosher salt
1 bunch arugula (about 3 oz.), washed and dried
3 medium tomatoes, cut into wedges and halved
Freshly ground black pepper


Prepare grill. Toss shrimp with 1 Tbsp. oil. Transfer to grill and cook, turning, until charred and firm, about 5 minutes. Transfer cooked shrimp to a large salad bowl.

Brush bread with remaining oil and then grill, turning it occasionally, until toasted on both sides, about 5 minutes. Rub toast slices with garlic clove. Transfer toast to a board and cut into cubes; add cubes to bowl with shrimp, followed by vinegar, lemon peel and salt. Toss mixture well. Add arugula and tomato, season with pepper, and toss again.


July 2005
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