Shrimp, Arugula, and Chicory Salad

This is a very light salad taking less than 10 minutes to prepare. It must be made just prior to serving as the dressing wilts the greens slightly. From Legal Seafood.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil
• 1  tablespoon  minced garlic
• 1⁄2 cup scallion, chopped (include some of the green tops)
• 3⁄4 lb shrimp, cooked and peeled
• 3  tablespoons fresh parsley, chopped (or sweet marjoram)
• 1  tablespoon fresh cilantro, chopped
• 3  tablespoons fresh lemon juice
• 1⁄2 cup arugula
• 1  bunch chicory lettuce, washed, stemmed and dried (about 2 cups)

Directions

1. Heat the olive oil in a large nonreactive saucepan.
2. Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
3. Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
4. Remove from the heat and add the lemon juice.
5. Taste and correct the seasonings, if necessary.
6. Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.