Makes 1 serving
1 1/2 tbsp extra-virgin olive oil, divided
1 tsp chopped fresh garlic
Sea salt and freshly ground pepper to taste
6 large shrimp, cleaned and deveined
4 cups arugula
1 tbsp sliced red onion
1/2 cup cooked cannellini beans (preferably organic), fresh or canned
1 tbsp fresh lemon juice
1 tbsp chopped parsley
2 tsp pine nuts
In a bowl, whisk 2 teaspoons of the olive oil with garlic and salt and pepper to taste. Add the shrimp and toss to coat well.
Generously spray a grill pan with nonstick cooking spray and set it over medium heat. When the pan is hot, grill the shrimp for 2 minutes on each side, just until pink and opaque. Don’t overcook them or they will become rubbery. Remove from the pan and set aside.
In a large salad bowl, combine the arugula, onion, and cannellini beans, then add the shrimp.
In a mini food processor, blend the lemon juice, the remaining olive oil, and the parsley. Drizzle over the salad and toss to coat all the ingredients.