Roasted Rosemary Shrimp with Arugula and White Bean Salad

By akselden

Ingredients

• SHRIMP:
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, crushed
• 1 1/2 pounds jumbo shrimp, peeled and deveined
• SALAD:
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon minced fresh garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 5 cups arugula leaves
• 1/2 cup vertically sliced red onion
• 1 (15-ounce) can cannellini beans, rinsed and drained

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat oven to 400°.

2. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.

3. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.

4. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.

Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

Nutritional Information
Calories: 334
Fat: 13.6g (sat 2g,mono 7.8g,poly 2.5g)
Protein: 37.7g
Carbohydrate: 13.6g
Fiber: 3g
Cholesterol: 259mg
Iron: 5.4mg
Sodium: 690mg
Calcium: 156mg