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SHRIMP and ARUGULA SALAD with FRESH LEMON VINAIGRETTE |Cooking With Carolyn
Shrimp & Arugula Salad
Copyright © 2010 by Cooking With Carolyn
Ingredients Yield: 2 Servings
· 2-3 Tablespoons Extra Virgin Olive Oil
· ½ Pound Medium Shrimp, raw, peeled, deveined
· To Taste Grand Diamond All Purpose Seasoning
· 4 Cups Arugula Lettuce, washed
· ¾ Cup Roasted Corn, fresh or frozen then thawed
· 1- Whole Roasted Pepper, chopped
· 2- Hearts of Palm Stalks, sliced
Directions
Preheat a medium size skillet over medium to medium-high heat. Pour the olive oil into the skillet and allow to heat for about 1 to 2 minutes. Season the shrimp with Grand Diamond All-Purpose Seasoning to taste. Next add the seasoned shrimp to the pan and sauté for about 3 to 4 minutes or until they are pink and curled up. Once done, set aside to cool.
Next, combine the arugula, corn, roasted pepper and hearts of palm in a large bowl and toss well. Add the cool shrimp to the ingredients and toss once more. Divide the salad and shrimp onto 2 dinner plates. (Note: If the salad is going to be served immediately you can toss it with the Roasted Garlic & Lemon Vinaigrette to taste otherwise wait until it’s time to dine.)
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