SHRIMP, ARUGULA, AND CHICORY SALAD

Shrimp, Arugula, and Chicory Salad image

Provided by Bev I Am

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons olive oil
1 tablespoon minced garlic
1/2 cup scallion, chopped (include some of the green tops)
3/4 lb shrimp, cooked and peeled
3 tablespoons fresh parsley, chopped (or sweet marjoram)
1 tablespoon fresh cilantro, chopped
3 tablespoons fresh lemon juice
1/2 cup arugula
1 bunch chicory lettuce, washed, stemmed and dried (about 2 cups)

Steps:

Heat the olive oil in a large nonreactive saucepan.
Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
Remove from the heat and add the lemon juice.
Taste and correct the seasonings, if necessary.
Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.

Nutrition Facts : Calories 191.5, Fat 11.7, SaturatedFat 1.7, Cholesterol 129.6, Sodium 131.2, Carbohydrate 3.6, Fiber 0.6, Sugar 0.7, Protein 17.9