Shrimp and Arugula Salad
INGREDIENTS
  • 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
DIRECTIONS
  1. 1) Combine first 3 ingredients in a bowl.
  2. 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. 3)Add shrimp and sauté 6 minutes or until shrimp is done. Remove shrimp mixture from the pan.
  4. 4)Add remaining 1 Tbsp oil and vinegar to pan and cook 15 seconds.
  5. 5)Drizzle warm vinegar mixture over arugula mixture. Toss to coat. Very good!!!
RECIPE BACKSTORY
Deanne Taylor