Shrimp and Arugula Salad
4 cups loosely packed baby arugula
1 cup julienne-cut red bell peppers
1/2 cup matchstick-cut carrots
3 Tbsp extra virgin olive oil, divided
2 tsp minced fresh Rosemary
1/2 tsp crushed red pepper
2 garlic cloves, thinly sliced
16 lrg peeled and deveined shrimp
3 Tbsp white Balsamic Vinegar
1) Combine first 3 ingredients in a bowl.
2) Heat a large skillet over medium heat. Add 2 Tbsp oil to pan. Add Rosemary, pepper and garlic. Cook 2 minutes. Increase heat to medium high.
3)Add shrimp and sauté 6 minutes or until shrimp is done. Remove shrimp mixture from the pan.
4)Add remaining 1 Tbsp oil and vinegar to pan and cook 15 seconds.
5)Drizzle warm vinegar mixture over arugula mixture. Toss to coat. Very good!!!
Pairs Well With