Shrimp and Arugula Salad
June 2011 Cooking Light had this quick and easy recipe--it was very good and a nice light lunch with all the high temps we are having.The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar.
4 cups loosely packed baby arugula ( I used Costco's mixed greens instead)
1 cup (1/4 x 3-inch) julienne-cut red bell pepper
1/2 cup matchstick-cut carrot
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
16 large peeled and deveined shrimp (about 3/4 pound)
3 tablespoons white balsamic vinegar
Combine the first 3 ingredients in a large bowl. (since it was only Kevin and I - I just plated it)
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 with tongs. Leave liquids in pan -top salad with shrimp.
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.
4 cups loosely packed baby arugula ( I used Costco's mixed greens instead)
1 cup (1/4 x 3-inch) julienne-cut red bell pepper
1/2 cup matchstick-cut carrot
3 tablespoons extra-virgin olive oil, divided
2 teaspoons minced fresh rosemary
1/2 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 with tongs. Leave liquids in pan -top salad with shrimp.
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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