Warm Shrimp & Arugula Salad
Bursting with vibrant summer flavors, this salad provides a satisfying light supper. When corn is at its peak, take advantage and enjoy it as often as possible. Fresh corn kernels are so tender and candylike, they can be eaten raw.
Prep time: 20 minutes
Start to finish: 25 minutes
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
Whisk 3 tablespoons oil, lemon juice, vinegar, mustard and 1/4 teaspoon salt in a small bowl.
Combine arugula, basil, corn and tomatoes in a large bowl.
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.
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.
Makes 4 servings, about 3 cups each.
Per serving: 343 calories; 21 g total fat (5 g sat, 11 g mono); 181 mg cholesterol; 16 g carbohydrate; 25 g protein; 4 g fiber; 637 mg sodium.
Use a salt substitute to reduce sodium content.