Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Pair these flavorful open-faced sandwiches with the Haricots Verts with Cherry Tomatoes and Mushrooms for a colorful and complete plate.

Elizabeth Nelson
Recipe by Cooking Light May 2016

Gallery

Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 2 topped toast slices)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook 4 minutes or until done, stirring occasionally. Stir in barbecue sauce; cook 30 seconds. Sprinkle shrimp mixture evenly with salt.

  • Brush bread slices evenly with 1 1/2 tablespoons oil. Broil 1 minute on each side or until toasted. Rub toast slices with cut sides of garlic.

  • Toss arugula with remaining 1 1/2 teaspoons oil. Top toast slices evenly with arugula and shrimp. Sprinkle evenly with pepper.

Nutrition Facts

248 calories; fat 8.7g; saturated fat 1.2g; mono fat 5g; poly fat 0.9g; protein 18g; carbohydrates 23g; cholesterol 144mg; sodium 605mg; calcium 73mg; sugars 7g; added sugar 7g.
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