Name: Shrimp and Arugula Salad
Total time: 20 min
Yield: 4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
Ingredients: 4 cups loosely packed baby arugula; 1 cup (1/4 x 3-inch) julienne-cut red bell pepper; ½ cup matchstick-cut carrot; 3 tablespoons extra-virgin olive oil, divided; 2 teaspoons minced fresh rosemary; ½ teaspoon crushed red pepper; 2 garlic cloves, thinly sliced; 16 large peeled and deveined shrimp (about 3/4 pound); 3 tablespoons white balsamic vinegar

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.

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Shrimp and Arugula Salad

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