Roasted Rosemary Shrimp W/Arugula and White Bean Salad on Garlic

Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Shrimp

• 2  tablespoons olive oil
• 1  tablespoon fresh lemon juice
• 2  teaspoons  minced fresh rosemary
• 1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper
• 3  garlic cloves, crushed
• 1 1⁄2 lbs jumbo shrimp, peeled and deveined

• Salad

• 2  tablespoons fresh lemon juice
• 1⁄2 teaspoon  minced fresh garlic
• 1⁄4 teaspoon kosher salt
• 1⁄8 teaspoon black pepper
• 5  cups arugula leaves
• 1⁄2 cup  vertically sliced red onion
• 1 (15 ounce) can cannellini beans, rinsed and drained

• CIABATTA

• 4  teaspoons olive oil
• 1  thinly sliced garlic clove
• 1⁄8 teaspoon salt
• 4  slices  ciabatta (1/2-inch thick)

Directions

1. Preheat oven to 400°.
2. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
3. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
4. To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.