WARM SHRIMP & ARUGULA SALAD

WARM SHRIMP & ARUGULA SALAD image

Yield 4 servings

Number Of Ingredients 13

4 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons balsamic vinegar
2 teaspoons grainy mustard
1/2 teaspoon coarse sea salt or kosher salt, divided
12 cups loosely packed arugula leaves (8 ounces), rinsed and patted dry
2 cups loosely packed fresh basil leaves, washed and dried, torn if large
1 1/2 cups fresh corn kernels (from 2 ears of corn)
1 1/2 cups cherry tomatoes or grape tomatoes, halved
1 pound large shrimp, peeled and deveined, tails removed if desired
2 cups fat-free herb-garlic croutons (optional)
Freshly ground pepper to taste
1/2 cup grated Asiago cheese

Steps:

1. Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl. 2. Combine arugula, basil, corn and tomatoes in a large bowl. 3. Sprinkle shrimp with remaining 1/4 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over high heat. Add shrimp and cook, turning or tossing from time to time, just until they turn pink and are opaque in the center, 2 to 3 minutes. Add to the arugula mixture along with croutons, if using. 4. Whisk the dressing again and drizzle over the salad; toss to coat. Divide salad among 4 plates. Grind on pepper and sprinkle with Asiago cheese. Serve.