Roasted Rosemary Shrimp W/arugula And Bean Salad On Garlic

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 2 teaspoons minced fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 garlic cloves, crushed
• 1 1/2 lbs jumbo shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon minced fresh garlic
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 5 cups arugula leaves
• 1/2 cup vertically sliced red onion
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 4 teaspoons olive oil
• 1 thinly sliced garlic clove
• 1/8 teaspoon salt
• 4 slices ciabatta (1/2-inch thick)

Recipe

• 1 preheat oven to 400°.
• 2 to prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. add shrimp to bowl; toss well. cover and refrigerate 10 minutes. arrange shrimp on a jelly-roll pan. bake at 400° for 10 minutes or until shrimp are done.
• 3 to prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. add arugula, onion, and beans to bowl; toss well. divide salad and shrimp evenly among 4 plates.
• 4 to prepare garlic ciabatta: heat olive oil in a small saucepan over medium-low heat. add garlic clove; cook until garlic begins to turn golden, stirring frequently. remove from heat. discard garlic; stir in salt. heat a grill pan over medium-high heat; coat pan with cooking spray. add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. brush one side of each slice with garlic oil.