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RecipeSavants.com A scrumptious salad is the perfect way to begin any meal. This simple recipe combines peppery arugula, fresh parsley and plump shrimp. Drizzle it with some of my amazing lemon & honey vinaigrette. You might also consider this dish for a light but satisfying lunch. Smart Recipes, American Recipes, Vegetables,Seafood Recipes, Recipes Vegetables,Seafood American Arugula & Shrimp Salad With Lemony Vinaigrette PT30M Serves 8 Ingredients: 10 Cups Water 1.33 Tablespoons Sea Salt 0.5 Teaspoon Freshly Ground Black Pepper 2 Pounds Fresh Shrimp 1 Large Lemon 1 Tablespoon Honey 0.25 Cup Extra-Virgin Olive Oil 8 Cups Baby Arugula 0.5 Cup Fresh Parsley In a medium stockpot, bring 6 cups of water, 1 tablespoon of salt and pepper to a boil. Meanwhile, prepare an ice bath with 2 cups ice and 4 cups cold water. Stir in the shrimp to the boiling water, and cook for 2 minutes. Drain well and transfer to the prepared ice bath for at least 5 minutes to completely chill and halt the cooking process. Drain and dry the shrimp in a clean towel. In the bowl of a food processor, combine the lemon juice, zest, remaining salt and honey and pulse until smooth, slowly add the olive oil and continue to process until well incorporated. In a large bowl, combine the arugula, parsley and shrimp. Toss lightly to combine. Drizzle with lemon vinaigrette and toss lightly again before serving.
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