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Spanish Shrimp, Orange and Olive Salad

Makes four dinner or six appetizer salads

Salad

• 3⁄4 lb. medium shrimp, peeled, tails removed and deveined
• Kosher salt and freshly ground pepper
• 2 tbs. extra-virgin olive oil
• 1 small garlic clove, minced
• 3 oranges, peeled and thinly sliced
• 1⁄2 cup sliced Spanish green olives
• 1 tsp. finely grated orange peel
• 1 bag (5 ounces) baby arugula

Sherry Vinaigrette

• 1 shallot, minced
• 1 tsp. Dijon mustard
• 2 tbs. sherry wine vinegar
• 6 tbs. extra-virgin olive oil
• Kosher salt and freshly ground pepper

In a small bowl, whisk together the shallot, mustard and vinegar. Slowly add the olive oil in a stream, whisking to emulsify. Season with salt and pepper to taste. Makes about 1⁄4 cup.

Season the shrimp with salt and pepper. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle in the pan. Add the garlic and shrimp and cook, stirring occasionally, until the shrimp are opaque in the center, three to five minutes. Set aside and cool to room temperature.

In a large bowl, toss the shrimp, orange slices, olives, orange peel and baby arugula. Add the sherry vinaigrette to taste, and gently toss. Serve immediately.

Recipe excerpted from Simply Salads by Jennifer Chandler (Thomas Nelson, 2007).