still working on my bag of arugula had me searching for fun salad recipes and i am so glad i found this one. the dressing is so good – the roasted red bell pepper with garlic and vinegar is such a great flavor combo and add the arugula and shrimp – LOVE it!
i didn’t top the salad off with the two cheeses because the dressing had so much flavor – i didn’t think it was necessary. don’t miss it!
5 years later, this salad still one of my favorites. now with a little one who has a lot of food allergies, i substituted chives instead of garlic and added butter instead of olive oil. delish! one of my favorite dishes EVAR!
- ¼ pound (21/25) shrimp, shelled and deveined
- 1 Tablespoon olive oil -or-
1 Tablespoon butter
- 3 cloves of garlic, chopped -or-
1/4 cup minced chives
- sea salt and freshly ground black pepper
- remaining oil from shrimp
- 3 Tablespoons of roasted red pepper, minced – or –
1 sweet red bell pepper, grilled
- 1 tablespoon rice or apple cider vinegar
- ¼ pound arugula
- ½ tablespoon shaved pecorino romano, optional
- ½ tablespoon shaved Parmesan, optional
toss the shrimp with remaining ingredients. sear in a hot pan, until just cooked. remove shrimp and set aside.
cut the tops and bottoms of red bell peppers and then slice down to create one long strip each. grill the strips of bell pepper with the remaining shrimp sauce in medium heat until sweet pepper is soft, approximately 10 minutes. remove grilled pepper and cut into smaller pieces. transfer the cut up pepper, remaining oil and vinegars to a food processor. puree.
place arugula on serving plate or large salad bowl. drizzle with a little dressing and add shrimp. drizzle on top of shrimp with just a bit more dressing. toss and serve.
original recipe from Guy’s Big Bite: Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette