Shrimp, Orange and Arugula Salad

Salads, Salads, Salads.
This salad travels well thanks to hardy arugula and not much vinegar, which is often the cause of wilty lettuce. Arugula (also called rocket) is a peppery green with stout stems that resembles dandelion greens. If you cannot find arugula, use tender fresh spinach leaves instead.

Shrimp, Orange and Arugula Salad


Quantity Ingredients
3 large navel oranges (about 3 lb.)
2 tbsp shrimp or crab boil seasoning (optional)
1-1/2 lbs. medium shrimp, peeled and deveined
1/4 tsp salt
3 tbsp olive oil
1 tbsp red wine vinegar
Salt and pepper
4 ounces arugula (rocket), trimmed and rinsed


1. Peel and section the navel oranges, working over a large bowl to catch the juice. 2. Add the shrimp boil seasoning, if using, and salt to about 6 cups boiling water in a large saucepan. Add the shrimp and simmer until pink and just opaque when cut into, 3 to 4 minutes. Drain and set aside to cool. 3. Sprinkle the olive oil, vinegar, salt and pepper over the orange sections in the large bowl. Add the shrimp and arugula and toss gently to coat. Taste the salad for seasoning, cover and refrigerate until ready to serve. Nutrition Information Per Serving: 291 calories, 9 g total fat, 1 g saturated fat, 172 mg cholesterol, 184 mg sodium.