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

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.