Chipotle Shrimp and Arugula Salad
¼ cup extra-virgin olive oil
1 tablespoon white balsamic vinegar
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn
6 large radishes, very thinly sliced
¼ cup roasted salted pumpkin seeds
1 teaspoon arrowroot
1 tablespoons apple cider vinegar
¼ cup apricot jam
1 canned chipotle chile in adobo sauce, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 pound medium-large shrimp, shelled and deveined
For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, ¼ teaspoon of the salt and ¼ teaspoon of the pepper.
In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining ¼ teaspoon salt and ¼ teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.
Recipe courtesy Giada De Laurentiis