Wednesday, June 9, 2010

Shrimp and Arugula Salad

Looking for a tasty summer salad? We really like this one. Tender shrimp, some sweet pieces of orange, bits of red onion and home made croutons made it a really great summer meal. The home made croutons are easy-get some slightly stale focaccia bread and cut it into cubes. Fry gently in butter until golden. Let cool. Croutons!

Adapted from Canadian Living Market Fresh 2008

1 lb medium raw shrimp, peeled and de-veined
1 tbsp olive oil
1 clove minced garlic
1/4 tsp hot pepper flakes (I used 1/2 a hot chili)
3 tbsp fresh minced coriander
4 cups arugula
1 cup croutons
1/4 cup thinly sliced sweet onion
1/2 cup green olives, halved and pitted (I hate olives. These were omitted)
2 oranges

Orange vinaigrette:

2 tbsp orange juice
1/4 cup extra virgin olive oil
2 tbsp sherry vinegar
1/4 tsp each salt and pepper

In a small bowl, whisk together the orange juice, zest from one of the oranges, olive oil, sherry vinegar, salt and pepper. Set aside.

Heat up some olive oil in a skillet, then saute the garlic, hot pepper flakes, and shrimp until the shrimp is pink. Add 2 tbsp of the vinaigrette and cook, stirring, until the liquid is almost gone. Toss with some coriander. Set aside until cooled to room temperature.

Peel and thinly slice the oranges. In a large bowl, toss them with the arugula, croutons, and onion. Add the remaining vinaigrette and toss until everything is coated. Divide among 4 plates and then top with the shrimp and olives.

Makes 4 servings
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