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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The white balsamic won't discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar. Ingredients:
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 vinegar |
Directions:
1. Combine the first 3 ingredients in a large bowl.
2. 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.
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