Shrimp, Arugula, White Bean, Cherry Tomato Salad
1 pound 16-20 count shelled and deveined shrimp
2 tablespoons extra virgin olive oil
2 15-ounce cans cannellini white beans, rinsed and drained
1 cup cherry tomatoes, halved or quartered
1/2 cup finely diced red onion
3/4 teaspoon grated lemon zest
3 handfuls baby arugula leaves
3 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
2 cloves minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Heat a large cast iron skillet or griddle on high heat. Add 2 Tbsp of olive oil to coat the pan. When the oil is hot, working in batches of half of the shrimp at a time, add the shrimp and sauté a minute on each side to sear.
When the shrimp are barely cooked through, remove from the pan and set aside to cool. (The shrimp will continue to cook for a little bit after you remove them from the pan, and you don't want overcooked rubbery shrimp.
Put the drained beans, cut cherry tomatoes, diced onion, lemon zest, and arugula leaves into a large bowl. Fold in the shrimp.
In a small bowl, whisk together the red wine vinegar, olive oil, garlic, salt and pepper. Gently fold the dressing into the salad and serve!.