Scampi Gratin With Arugula Salad Recipe

Directions:

1. Arrange oven rack in upper third of oven; heat oven to 400 degrees F. To butterfly shrimp, lay shrimp flat on a work surface. Make a deep slice with the tip of a knife into shrimp, following the curve where the vein was removed and cutting about 3/4 of the way through the meat. Spread incision open and flatten slightly with fingertips, keeping shell intact underneath.
2. Pulse bread in a food processor until coarse crumbs form; transfer to a bowl. Stir in sun-dried tomatoes, basil, 4 tablespoons of the Parmesan, capers, garlic paste, and pepper until combined.
3. Brush a baking sheet with 1 tablespoon of the oil. Stuff each shrimp with breadcrumb mixture, slightly pressing stuffing down to adhere; transfer to baking sheet. Drizzle the remaining oil over shrimp, then sprinkle with the remaining Parmesan. Bake 5 minutes. Shut off oven and turn broiler to high. Broil shrimp until stuffing is browned, about 2 minutes. Serve with lemon wedges and Arugula Salad.
4. Arugula Salad: Toss arugula and roasted red and yellow bell pepper strips with olive oil, fresh lemon juice, kosher salt, and freshly ground pepper to taste.