Roasted Rosemary Shrimp with Arugula and White Bean Salad

By ltrodrigu

Weight Watchers Points = 12 per serving

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
• Ciabatta bread:
• 4 slices ciabatta bread, cut 1/2-inch thick
• 4 teaspoons olive oil
• 1 clove garlic, thinly sliced
• 1/8 teaspoon salt
• olive oil cooking spray

Details

Servings 4
Adapted from find.myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

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.

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

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.

Heat olive oil in a small saucepan over medium-low heat. Add garlic; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add ciabatta bread slices to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.