Roasted Shrimp and Arugula Salad
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh basil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 pounds jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
½ teaspoon lemon rind
2 tablespoons orange juice
2 tablespoon extra-virgin olive oil
1 teaspoon Dijon mustard
2 tablespoons fresh basil
¾ teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15-ounce) can cannellini beans, rinsed and drained
2 tomatoes, wedged
¼ cup feta cheese
Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 8 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, beans and tomatoes to bowl; toss well. Divide salad and shrimp evenly among 4 plates. Sprinkle with cheese.