Food Network: Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette

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Arugula Salad with Seared Shrimp and Roasted Red Bell Pepper Vinaigrette
Recipe courtesy Guy Fieri, 2008

Ingredients
6 tablespoons roasted red bell peppers, minced
2 tablespoons white balsamic vinegar
1 tablespoon rice vinegar, natural
1/2 tablespoon minced garlic
Salt and freshly ground black pepper
1/2 pound arugula
1/4 cup shaved pecorino romano
1/4 cup shaved Parmesan

1/4 pound (21/25) shrimp, shelled and deveined
1 tablespoon olive oil

1/2 teaspoon minced garlic

For dressing:

Directions
Puree red bell pepper, add vinegars and garlic. Add
olive oil. Add salt and pepper, to taste, but keep in mind that arugula is
peppery, so light on the pepper.

Ingredients
For Shrimp:

Directions
Toss the shrimp with olive oil and minced garlic. Sear

in a hot pan, until just cooked. Set aside.

Ingredients
Assembly:

Directions
Place arugula on serving plate, drizzle with a little
dressing, add shrimp, and top with pecorino romano and Parmesan. Drizzle with just
a bit more dressing. Serve immediately.