Herbed Shrimp and White Bean Salad

Ingredients

• 4 cups arugula loosely packed
• 0.3 teaspoon pepper black divided
• 15 ounce cannellini beans beans white rinsed drained canned
• 2 tablespoons basil fresh chopped
• 2 tablespoons chives fresh chopped
• 1 tablespoon flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons juice of lemon fresh
• 0.5 teaspoon lemon rind grated
• 3 tablespoons olive oil extra-virgin
• 0.5 cup thinly onion red vertically sliced
• 2 tablespoons pinenuts toasted
• 1  bell pepper red
• 0.3 teaspoon salt divided
• 1 pound shrimp deveined peeled

Equipment

• frying pan
• baking sheet
• broiler

Directions

1. Preheat broiler to high.
2. Halve bell pepper lengthwise; discard seeds and membranes.
3. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag.
4. Let stand 5 minutes. Peel; chop.
5. Combine bell pepper and next 6 ingredients (through beans).
6. Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
7. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
8. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done.
9. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.