Shrimp is the star of this main course salad that is full of white beans, colorful veggies and topped with a lemon juice vinaigrette.
1 red bell pepper
4 cups arugula, loosely packed
1/2 cup thinly vertically sliced red onion
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1 garlic clove, minced
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
1 pound peeled and deveined large shrimp
2 tablespoons pine nuts, toasted
How to Make It
Preheat broiler to high.
Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.