Shrimp and Arugula Salad
Photo: John Autry; Styling: Leigh Ann Ross
The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.
How to Make It
Step 1
Combine the first 3 ingredients in a large bowl.
Step 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.
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snjohnson's Review
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BrendaLRGale's Review
This 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!
RodgersForger's Review
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Leslie129's Review