Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 5 ounces (140g) arugula, washed and dried
  • 1 (15-ounce/425g) can cannellini beans, rinsed and drained
  • 1/2 cup (75g) cherry tomatoes, halved
  • 1/4 cup (30g) red onion, thinly sliced
  • 1/4 cup (40g) Kalamata olives, pitted and halved (optional)
  • 3 tablespoons (45ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) fresh dill, chopped
  • 1 teaspoon (5ml) Dijon mustard
  • 1/4 teaspoon (1.25ml) honey or maple syrup (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add garlic and red pepper flakes (if using) and sauté for 30 seconds until fragrant. Add shrimp and cook for 2-3 minutes per side, until pink and cooked through. Season with salt and pepper.
  2. In a small bowl, whisk together olive oil, lemon juice, dill, Dijon mustard, and honey (if using). Season with salt and pepper.
  3. In a large bowl, combine arugula, cannellini beans, cherry tomatoes, red onion, and Kalamata olives (if using).
  4. Add the cooked shrimp to the salad bowl. Pour the lemon-dill dressing over the salad and toss gently to combine. Serve immediately.