Shrimp and Arugula Salad with Lemon Vinaigrette

By mz0926

From Cook's Country

August/September 2012

Ingredients

• Ingredients3 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

Preparation

Step 1

Instructions 1. Toss bread, grated Parmesan, 3 tablespoons oil, and 2 garlic cloves together in bowl. Transfer to 12-inch nonstick skillet and cook over medium-low heat, stirring constantly, until croutons are toasted, about 8 minutes; transfer to plate and let cool.
2. Season shrimp with salt and pepper. Heat 2 tablespoons oil in now-empty skillet over medium-high heat until just smoking. Add shrimp and cook, stirring occasionally, until pink and cooked through, 3 to 5 minutes; transfer to plate and let cool.
3. Combine vinegar, mustard, remaining garlic clove, lemon zest and juice, 1 teaspoon salt, and ½ teaspoon pepper in large bowl and slowly whisk in remaining 3 tablespoons oil until incorporated. Toss arugula and dressing together in large bowl. Top salad with shrimp, croutons, and shaved Parmesan. Serve