Spicy Shrimp, Bean, and Arugula Salad
A good salad is all about each flavor combining and contrasting with the others. Here, Meyer lemons perfume shrimp sauteed in oil spiked with habanero pepper; mellow white beans temper the spiciness. Peppery arugula adds another layer of flavor.
- Servings: 4
Source: Martha Stewart Living, May 2006
- 1/3 cup canola oil
- 1 dried medium habanero chile
- 1 pound medium shrimp, peeled and deveined
- Coarse salt and freshly ground pepper
- 2 Meyer lemons, very thinly sliced
- 2 bunches arugula (about 8 ounces each)
- 1 jar (about 1 pound) large white beans, drained and rinsed
- Extra-virgin olive oil
Heat canola oil in a medium skillet over high heat. Add chile; cook, stirring occasionally until fragrant, 2 to 4 minutes. If oil starts to smoke, remove pan from heat, and let cool slightly. Using a slotted spoon, remove the chile, and discard.
Reduce heat to medium. Add shrimp and teaspoon salt to oil; season with pepper. Cook, stirring occasionally, 2 minutes. Add lemon slices. Cook, stirring occasionally, until shrimp are bright pink and cooked through, 2 to 4 minutes more. Remove from heat, and set aside.
Evenly divide the arugula among 4 plates. Spoon 1/2 cup beans onto each plate. Divide the shrimp and lemons evenly among plates. Drizzle with oil from skillet. Season with salt and pepper, and serve with olive oil.