INGREDIENTS
1 lb
16-20 count shelled and deveined shrimp
2 tbsp
olive oil
2 15 ounce cans
cannellini white beans, rinsed and drained
1 cup
cherry tomatoes, halved or quartered
1/2 cup
finely diced red onion
3/4 tsp
grated lemon zest
3 handfuls
baby arugula leaves
3 tbsp
red wine vinegar
1/2 cup
olive oil
2 cloves
minced garlic
1/2 tsp
salt
1/4 tsp
black pepper