Shrimp and Arugula Salad
The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.
Recipe by Cooking Light June 2011
The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.
This recipe is 5-star restaurant quality. Beautiful and delicious. I used dark balsamic--didn't have white.
Read MoreThis was SO delicious! The house smelled like a restaurant when the shrimp was cooking. I had to use romaine lettuce, since the arugula at the market was in bad shape. Also made with Microwave Smashed Potatoes. YUM!
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