Grilled Shrimp and Arugula Salad

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.