Shrimp and Arugula Salad with Lemon Vinaigrette

Name: Shrimp and Arugula Salad with Lemon Vinaigrette
Yield: Serves 4
Cuisine: American
Ingredients: 3 slices, hearty white sandwich bread, cut into 1/2-inch pieces; 2 ounces, Parmesan cheese, 1 ounce grated (1/2 cup), 1 ounce shaved with vegetable peeler; 1/2 cup, extra-virgin olive oil; 3 , garlic cloves, minced; 1 pound, jumbo shrimp (16 to 20 per pound), peeled and deveined; , Salt and pepper; 2 teaspoons, balsamic vinegar; 1 teaspoon, Dijon mustard; 1/2 teaspoon, lemon zest plus 1 teaspoon juice; 8 ounces (8 cups), baby arugula

4 comments

Appears in Cook's Country August/September 2012

Fast-cooking shrimp adds protein to this simple and satisfying salad.

SERVES4

TIME30 minutes

Shrimp and Arugula Salad with Lemon Vinaigrette

WHY THIS RECIPE WORKS

Fast-cooking shrimp adds protein to this simple and satisfying salad.

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