Baked shrimp tops a crisp salad for a refreshingly light meal in about 15 minutes. Serve with garlic ciabatta.
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15-ounce) can cannellini beans, rinsed and drained
How to Make It
Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.