Recipe: Arugula Salad with Shrimp and Tomatoes


  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced shallots
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • 1 teaspoon minced garlic
  • 1/4 cup extra virgin olive oil
  • 12 ounces large shrimp, peeled and deveined
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • PAM® Original No-Stick Cooking Spray
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 5 ounces arugula
  • 2-1/2 ounces mixed baby salad greens
  • 1/4 cup thinly sliced prosciutto, optional



  1. Prepare dressing by combining vinegar, shallots, mustard, honey and garlic in small bowl. Slowly add olive oil in a steady stream, whisking constantly 2 to 3 minutes or until mixture is thick and creamy; set aside.
  2. Season shrimp with salt and pepper. Spray large skillet with cooking spray; heat over medium-high heat. Add shrimp; cook 3 to 4 minutes or until shrimp are pink and opaque; set aside.
  3. Place drained tomatoes, arugula, mixed greens and dressing in large bowl; toss to coat.
  4. Place equal amounts of salad on each serving plate. Top each with shrimp and proscuitto, if desired.