Photo: John Autry; Styling: Leigh Ann Ross
Total Time
20 Mins
4 servings (serving size: 1 cup arugula mixture and 4 shrimp)

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.

Ratings & Reviews

Leslie129's Review

September 23, 2013
This recipe is 5-star restaurant quality. Beautiful and delicious. I used dark balsamic--didn't have white.

snjohnson's Review

April 26, 2013

BrendaLRGale's Review

August 27, 2011
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

May 15, 2011