Grilled Shrimp and Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound easy-peel medium shrimp, peeled |
1/4 cup olive oil |
6 slices crusty italian bread |
1 large garlic clove, peeled |
1 teaspoon balsamic vinegar |
1 teaspoon finely grated fresh lemon peel |
1/4 teaspoon kosher salt |
1 bunch arugula (about 3 oz.), washed and dried |
3 medium tomatoes, cut into wedges and halved |
freshly ground black pepper |
Directions:
1. Prepare grill. Toss shrimp with 1 Tbsp. oil. Transfer to grill and cook, turning, until charred and firm, about 5 minutes. Transfer cooked shrimp to a large salad bowl.
2. Brush bread with remaining oil and then grill, turning it occasionally, until toasted on both sides, about 5 minutes. Rub toast slices with garlic clove. Transfer toast to a board and cut into cubes; add cubes to bowl with shrimp, followed by vinegar, lemon peel and salt. Toss mixture well. Add arugula and tomato, season with pepper, and toss again.
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