Arugula Salad with Shrimp and Spicy Tomatoes

Makes 6 servings (1 salad each)

Prep time: 20 min.
Cooking time: 4 min.

Ingredients:

• 12 - ounces large shrimp, peeled and deveined
• 1/4 - teaspoon kosher salt
• 1/4 - teaspoon ground black pepper
• No-Stick Cooking Spray
• 2 - Tablespoons white balsamic vinegar
• 1 - Tablespoon minced shallots
• 2 - teaspoons Dijon mustard
• 2 - teaspoons honey
• 1 - teaspoon minced garlic
• 1/4 - cup extra virgin olive oil
• 1 - can (14.5 oz each) Petite Diced Tomatoes with Mild Green Chilies, drained
• 5 - ounces arugula
• 2-1/2 - ounces mixed baby salad greens
• 1/4 - cup thinly sliced prosciutto, optional

Directions:

1. Season shrimp with salt and pepper and set aside.
2. Spray large skillet with cooking spray and heat over medium-high heat.
3. Add shrimp and cook 3 to 4 minutes or until shrimp are pink and opaque. Set aside.
4. In a small bowl, prepare dressing by combining vinegar, shallots, mustard, honey and garlic.
5. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy.
6. In a large bowl, place drained tomatoes, arugula, mixed greens and dressing. Toss to coat.
7. Place equal amounts of salad on serving plates.
8. Top each with shrimp and proscuitto, if desired.

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