Roasted Rosemary Shrimp with Arugula and White Bean Salad

Roasted Rosemary Shrimp with Arugula and White Bean Salad
Photo by Randy Mayor

Ingredients

  • 1 ½ pounds jumbo shrimp, peeled and deveined
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt
  • 3 garlic cloves, crushed
  • ¼ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • 1 tablespoon extra-virgin olive oil
  • + 10 more ingredients
    • 2 teaspoons minced fresh rosemary
    • ½ teaspoon minced fresh garlic
    • 1 tablespoon fresh lemon juice
    • 5 cups arugula leaves
    • 1/8 teaspoon black pepper
    • Salad:
    • ½ cup vertically sliced red onion
    • 2 tablespoons olive oil
    • 1 (15-ounce) can cannellini beans, rinsed and drained
    • Shrimp:

1. Preheat oven to 400°. 2. 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. 3. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done. 4. To prepare salad, combin...

View full recipe at My Recipes

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