Arugula Salad with Grapefruit Vinaigrette & Spicy Shrimp

By KimChi381

This salad is very fresh with citrus flavours predominating and cooling bits of grapefruit that are a perfect foil to the spice of hte shrimp - and the bite of the arugula. Shrimp size is measured by the # per pound so for dramatic looks choose size 13 to 15s, however I prefer size 21 to 24s for best texture and taste.

Ingredients

• SHRIMP
• 1 lb (500g) large tail-on raw shrimp, defrosted
• 1 large garlic clove, minced
• 2 tsp (10mL) finely chopped fresh thyme
• 1 tsp (5mL) finely grated lemon zest
• 1/2 tsp (2mL) finely ground black pepper
• 1/2 tsp (2mL) salt
• 1/2 tsp (2mL) dry mustard
• 2 tbsp (25mL) olive oil, divided
• SALAD
• 2 medium grapefruit
• 1 to 2 tbsp (15 to 25mL) seasoned rice-wine vinegar
• 1 tbsp (15mL) olive oil
• 1 small garlic clove, minced
• 1/4 tsp (1mL) Dijon mustard
• 4 cups (1L) lightly packed baby arugula
• 4 cups (1L) lightly packed baby spinach or torn romaine

Details

Servings 6

Preparation

Step 1

1. Peel shrimp if needed, leaving just tails attached; discard shells. Dry shrimp well with paper towels. Stir garlic with thyme, zest, pepper, salt and mustard until well combined. Rub all over shrimp; drizlle with 1 tbsp (15mL) oil. Toss until evenly coated. Cover and promptly refrigerate for up to half a day.

2. Section grapefruits by removing outer rind and membrane with a chef's knife. Then holding fruit in hand over a large bowl, cut between inner sections leaving rubbery membrane behind. Squeeze juice from membrane into bowl to use for dressing.

3. Measure out 1/4 cup (50mL) grapefruit juice. Stir with 1 tbsp (15mL) vinegar, 1 tbsp (15mL) olive oil, garlic and Dijon; taste and add remaining vinegar if needed. Set aside. Drain remaining juice from sections; drink or save to put in a smoothie at another time.

4. When ready to serve, heat remaining 1 tbsp (15mL) olive oil in a large frying pan over medium heat until hot. Add shrimp all at once. Saute, turning frequently for 7 to 9 mins (a bit longer if using size 13 to 15 shrimp) or until hot, pink and firm.

5. Toss arugula and spinach mixture with dressing. Portion onto plates; dividing equally, drizzle with any remaining dressing in bowl. Top with grapefruit sections and shrimp. Serve right away.