Yield<\/p>\n
4 servings (serving size: 1 1\/2 cups salad and about 6 shrimp)
\nIngredients<\/p>\n
* Shrimp:
\n * 2 tablespoons olive oil
\n * 1 tablespoon fresh lemon juice
\n * 2 teaspoons minced fresh rosemary
\n * 1\/2 teaspoon kosher salt
\n * 1\/4 teaspoon black pepper
\n * 3 garlic cloves, crushed
\n * 1 1\/2 pounds jumbo shrimp, peeled and deveined
\n *<\/p>\n
Salad:
\n * 2 tablespoons fresh lemon juice
\n * 1 tablespoon extra-virgin olive oil
\n * 1\/2 teaspoon minced fresh garlic
\n * 1\/4 teaspoon kosher salt
\n * 1\/8 teaspoon black pepper
\n * 5 cups arugula leaves
\n * 1\/2 cup vertically sliced red onion
\n * 1 (15-ounce) can cannellini beans, rinsed and drained<\/p>\n
Preparation<\/p>\n
1. Preheat oven to 400\u00b0.<\/p>\n
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.<\/p>\n
3. Arrange shrimp on a jelly-roll pan. Bake at 400\u00b0 for 10 minutes or until shrimp are done.<\/p>\n
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.
\nNutritional Information<\/p>\n
Calories:
\n 334
\nFat:
\n 13.6g (sat 2g,mono 7.8g,poly 2.5g)
\nProtein:
\n 37.7g
\nCarbohydrate:
\n 13.6g
\nFiber:
\n 3g
\nCholesterol:
\n 259mg
\nIron:
\n 5.4mg
\nSodium:
\n 690mg
\nCalcium:
\n 156mg<\/p>\n
Laraine Perri, Cooking Light, JUNE 2009<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … <\/p>\n