Bacon, Arugula, and Shrimp Salad

Ingredients

• 2.5 ounces arugula leaves 
• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 1 cup cherry tomatoes halved
• 2 teaspoons olive oil extravirgin
• 2 tablespoons yogurt plain low-fat
• 1.5 pounds shrimp deveined peeled
• 2 slices center-cut bacon 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from the pan, reserving 1 teaspoon drippings in pan. Crumble bacon, and set aside.
3. Add shrimp to drippings in the pan; saut 5 minutes or until done. Using a slotted spoon, transfer shrimp to a large bowl.
4. Add arugula leaves and halved cherry tomatoes to shrimp; toss gently.
5. Combine yogurt, vinegar, oil, and pepper in a small bowl, stirring well with a whisk.
6. Drizzle vinegar mixture over shrimp mixture; toss gently to combine.
7. Place 2 1/4 cups salad mixture on each of 4 plates; divide crumbled bacon evenly among salads.