Lemony Arugula with Warm Shrimp and White Beans

Ingredients

• 4 cups baby arugula

• 1/2 cup lemon dressing

• 2 teaspoons extra-virgin oilve oil

• 3/4 pound frozen peeled and deveined large shrimp, thawed, tails removed

• 1/4 teaspoon black pepper

• 2 15 ounce can no-salt-added cannellini beans, drained and rinsed

• 1 cup diced bell pepper

• 1/2 cup finely chopped celery, including some leaves

• 1/4 cup chopped parsley

Directions

1. Toss arugula with 2 tablespoons dressing. Divide among four plates.
2. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, sprinkle with black pepper and cook, stirring occasionally, until bright pink, 2 to 3 minutes. Stir in beans, bell pepper, celery and remaining dressing and continue cooking until shrimp are just cooked through, 1 to 2 minutes more. Stir in parsley, remove from heat and serve over arugula.