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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Refreshing and delicious shrimp salad. Great in the warm weather. Ingredients:
2 crusty dinner rolls,cut in half |
1 lemon plus wedges for serving |
1 lb lg. shrimp(16-20 ct.)peeled and deveined |
2 tbs plus 1 tsp olive oil |
2 green onions,thinly sliced |
1 pkg(5-6oz) baby arugula |
2 pkgs (8-9 oz ea.) frozen artichoke hearts |
1/2 c fresh mint leaves,chopped |
Directions:
1. In food processor,pulse rolls until coarse crumbs form. From lemon,grate 1 tsp peel and squeeze 1 Tbs juice;in large bowl,toss peel,shrimp and 1/4 tsp pepper.
2. In 12 skillet,heat 1 Tbs oil on medium. Add onions;cook 1 min.
3. Add crumbs and 1/8 tsp. each salt and pepper. Cook 5 mins or until golden,stirring. Transfer to plate.
4. In skillet,heat 1 tsp oil. Cook shrimp 6 mins. or till opaque,turning once.
5. Divide arugula among 4 plates;top with shrimp. In skillet,heat remaining oil on med-high. Add artichokes;cook 2 mins or till golden brown. Add lemon juice,1/4 c water and 1/8 tsp each salt and pepper. Cook 4 mins or till artichokes are hot. Remove from heat. Stir in half of mint;stir remaining into crumbs. Divide artichoke mixture and crumbs among plates.
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