Shrimp, Celery, And -bean Salad

Total Time: 18 mins Preparation Time: 15 mins Cook Time: 3 mins

Ingredients

• Servings: 4
• 2 lbs large shrimp (peeled, cleaned but not cooked)
• 2 garlic cloves, finely chopped
• 5 tablespoons extra virgin olive oil, divided
• 1 (19 ounce) can beans such as cannellini, rinsed and drained
• 3 celery ribs, thinly sliced diagonally
• 3 cups packed baby arugula (3 ounces)
• 2 tablespoons fresh lemon juice

Recipe

• 1 toss shrimp with garlic, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• 2 heat 2 tablespoons oil in a 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté shrimp, stirring occasionally, until just cooked through, about 3 minutes.
• 3 meanwhile, toss together beans, celery, arugula, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining 2 tablespoons oil in a bowl.
• 4 add shrimp with any juices and toss.