Yield
4 servings (serving size: 1 1/2 cups salad and about 6 shrimp)
Ingredients
* Shrimp:
* 2 tablespoons olive oil
* 1 tablespoon fresh lemon juice
* 2 teaspoons minced fresh rosemary
* 1/2 teaspoon kosher salt
* 1/4 teaspoon black pepper
* 3 garlic cloves, crushed
* 1 1/2 pounds jumbo shrimp, peeled and deveined
*
Salad:
* 2 tablespoons fresh lemon juice
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon minced fresh garlic
* 1/4 teaspoon kosher salt
* 1/8 teaspoon black pepper
* 5 cups arugula leaves
* 1/2 cup vertically sliced red onion
* 1 (15-ounce) can cannellini beans, rinsed and drained
Preparation
1. Preheat oven to 400°.
2. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
3. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
4. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
Nutritional Information
Calories:
334
Fat:
13.6g (sat 2g,mono 7.8g,poly 2.5g)
Protein:
37.7g
Carbohydrate:
13.6g
Fiber:
3g
Cholesterol:
259mg
Iron:
5.4mg
Sodium:
690mg
Calcium:
156mg
Laraine Perri, Cooking Light, JUNE 2009