Shrimp & Arugula Salad with Fresh Lemon Vinaigrette

CookingWithCarolyn's picture

Feb. 22, 2013

Ingredients

Extra virgin olive oil 3 Tablespoon
Shrimp 3/4 Pound , devein ((peeled, deveined, sliced in half lengthwise))
Lemon pepper seasoning 3 Teaspoon ((Grand Diamond))
Arugula leaves 6 Cup (96 tbs)
Roasted corn kernels 3/4 Cup (12 tbs) , thawed
Heirloom tomatoes 1 1/2 Cup (24 tbs) , halves
Hearts of palms 2 Medium , slice
Crushed black pepper 1 Pinch
Kosher salt 1 Pinch
For the lemon vinaigrette
Lemon juice 1/3 Cup (5.33 tbs)
Extra virgin olive oil 1/4 Cup (4 tbs)
Kosher salt To Taste
Black pepper To Taste

Directions

GETTING READY

1. Peel, clean and devein the shrimps, slice the prawns in half lengthwise.

2. Clean and wash the arugula leaves and keep it in a large salad bowl.

3. Cut the heirloom tomatoes in half and slice the hearts of palm, keep everything aside.

MAKING

4. In a bowl combine the shrimps along with extra virgin olive oil, grand diamond seasoning lemon pepper seasoning, season it with salt and pepper.

5. Preheat a medium size skillet and cook the shrimps for 2-3 minutes or until they are pink and curled up.

6. Once done place the shrimps on a plate and let it cool.

7. In a small bowl squeeze fresh lemon juice and add olive oil and whisk vigorously, add salt and pepper to taste, keep it aside.

8. Combine the roasted corn, heirloom tomatoes and hearts of palm along with the arugula leaves in the salad bowl.

9. Add the shrimp to the salad and lightly coat the salad with the Lemon Vinaigrette.

10. Toss everything well.

SERVING

11. Serve the Shrimp & Arugula Salad as an appetizer.

NOTE

If the salad is going to be served immediately you can toss it with the vinaigrette to taste otherwise wait until it’s time to dine.

Recipe Summary

Difficulty Level: Medium
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 977Calories from Fat 502

 % Daily Value*

Total Fat 54 g83.1%

Saturated Fat 4 g20%

Trans Fat 0 g

Cholesterol

Sodium 2121 mg88.38%

Total Carbohydrates 70 g23.3%

Dietary Fiber 17 g68%

Sugars 6 g

Protein 48 g96%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet