Simple and fresh, this light salad is a perfect fit
for your New Year's reslolution.
3/4 lb. medium shrimp, peeled, tails removed, and deveined
Salt and pepper
2 Tbs. olive oil
1 small garlic clove, minced
3 oranges, pealed and thinly sliced
1/2 cup sliced Spanish green olives (optional in reality)
1 tsp. finely grated orange peel
1 bag (5 oz.) baby arugula
Season the shrimp with salt and pepper. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle in the pan. Add the garlic and shrimp and cook, stirring occasionally until the shrimp are opaque in the center, three to five minutes. Set aside and cool to room temperature. Meanwhile, prepare vinaigrette (see below).
In a large bowl, toss the shrimp, orange slices, olives, orange peel and baby arugula. Add the vinaigrette to taste, and gently toss. Serve immediately.
1 green onion, minced
1 tsp. Dijon mustard
2 Tbs. wine vinegar
6 Tbs. olive oil
Salt and Pepper
In a small bowl, whisk together the onion, mustard, and vinegar. Slowly add the olive oil in a stream, whisking to emulsify. Season with salt an d pepper to taste. Makes about 1/2 cup.
original recipe from Experience Life magazine with minor changes