Grilled Shrimp and Arugula Salad

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Nutritional Information

Amount per serving
  • Calories: 390
  • Fat: 18g
  • Saturated fat: 3g
  • Protein: 28g
  • Carbohydrate: 29g
  • Fiber: 3g
  • Cholesterol: 172mg
  • Sodium: 560mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
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