4 cups loosely packed baby arugula
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 vinegarCombine the first 3 ingredients in a large bowl.

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. 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.

Yield 4 servings (serving size: 1 cup arugula mixture and 4 shrimp)
Calories 208, Fat 12g (Sat 1.7g, Mono 7.6g, Poly 1.8g), Protein 18.5g, Carb 6.9g, Fiber 1.5g, Cholesterol 129mg, Iron 2.7mg, Sodium 149mg, Calcium 101mg

Cooking Light, June 2011, Page 42

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