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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


  1. 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.

  2. 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.

  3. 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.

Cook's Notes

Dried habanero chiles are hot stuff; to lower the temperature, substitute a milder dried chile. If you can't find Meyer lemons, use small regular ones.


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