Warm Shrimp & Arugula Salad Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side.
• STEP 2.In a large bowl, combine arugula, cherry tomatoes, and avocado. Toss to combine.
• STEP 3.In a small bowl, whisk together lemon juice, olive oil, honey, salt, and pepper to make the vinaigrette.
• STEP 4.Pour the vinaigrette over the salad and toss to coat evenly.
• STEP 5.Divide the salad onto plates and top with the cooked shrimp.
• STEP 6.Serve warm and enjoy!

Cooking Tips

• Make sure to pat the shrimp dry before cooking to ensure they get a nice sear.
• Feel free to add additional toppings such as crumbled feta cheese or toasted pine nuts for extra flavor and texture.
• If you prefer a spicier salad, add a pinch of red pepper flakes to the vinaigrette.
• This salad is best served immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

• This warm shrimp and arugula salad is best served immediately after preparing.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• To serve, simply reheat the salad in a skillet over medium heat until warmed through.
• You can also enjoy the leftovers cold as a refreshing salad.