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Shrimp and Arugula Salad

Photo: John Autry; Styling: Leigh Ann Ross
Total time 20 mins
Yield 4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.

Ingredients

  • 4 cups loosely packed baby arugula
  • 1 cup (1/4 x 3-inch) julienne-cut red bell pepper
  • 1/2 cup matchstick-cut carrot
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons minced fresh rosemary
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, thinly sliced
  • 16 large peeled and deveined shrimp (about 3/4 pound)
  • 3 tablespoons white balsamic vinegar

Nutrition Information

  • calories 208
  • fat 12 g
  • satfat 1.7 g
  • monofat 7.6 g
  • polyfat 1.8 g
  • protein 18.5 g
  • carbohydrate 6.9 g
  • fiber 1.5 g
  • cholesterol 129 mg
  • iron 2.7 mg
  • sodium 149 mg
  • calcium 101 mg

How to Make It

  1. Combine the first 3 ingredients in a large bowl.

  2. Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Add rosemary, pepper, and garlic to pan; cook 2 minutes or until garlic is tender, stirring constantly. Increase heat to medium-high. Add shrimp to pan; sauté for 6 minutes or until shrimp are done. Remove shrimp mixture from pan. Add remaining 1 tablespoon oil and vinegar to pan; cook for 15 seconds. Drizzle warm vinegar mixture over arugula mixture; toss gently to coat. Divide arugula mixture among 4 plates; top with shrimp. Serve immediately.