For a last taste of summer try this super easy salad. It’s packed with protein and delivers a bowlful of yummy (and healthy)! Depending on how hungry you are, serves from 2 – 4.
3/4 lb. medium to large deveined shrimp, fresh or frozen
4 tbsp extra virgin olive oil (divided)
2 cloves garlic, minced
salt and pepper to taste
Pinch red pepper flakes
1 cup cherry tomatoes
2 to 3 tbsp bottled or refrigerated pesto sauce
5 oz baby arugula, washed and patted dry with paper towel
1/2 medium lemon, juiced
2-4 tbsp shaved Parmesan
1/2 of a 15 oz. can of cannellini or other white bean, rinsed and drained
If frozen, thaw shrimp. Pat shrimp dry with a paper towel.
Place shrimp in a bowl. Drizzle with 2 tbsp. olive oil and toss with the garlic, salt and pepper, and red pepper flakes. Set aside for the flavors to meld about 20 minutes.
Great a large nonstick skillet over medium high heat until just hot. Add the shrimp, separating them so they are not crowded together. Cook 2 minutes, then flip and cook until just opaque, another 2 to 3 minutes.
Reduce heat slightly and add the tomatoes. Cook for 3-4 minutes, stirring occasionally. Take the skillet off the heat and stir in the pesto.
Place the arugula into a large salad bowl, then drizzle with 2 tbsp olive oil, the lemon juice, salt and pepper, and toss to coat. Add the beans and scrape in everything from the skillet, including the garlicky bits. Toss and add salt and pepper to taste. Top with Parmesan.