1 slice bacon, diced
4 to 6 large shrimp, peeled and deveined
1 large clove garlic, minced or pressed
1 tablespoon diced sun dried tomatoes (oil packed)
2 tablespoons white wine vinegar
2 tablespoons (or more) olive oil
2 cups arugula, washed and dried
Kosher salt and fresh ground black pepper
Wilted Arugula Salad with Shrimp
We suggest brining the shrimp before cooking. To brine, combine 1 /2 cup kosher salt, 1 /4 cup sugar with 2 cups hot water and stir until salt is dissolved. Add 3 cups ice water and stir. Add the peeled shrimp and refrigerate for 30 minutes. Drain.
In a medium sized sauté pan, cook the bacon over medium heat, stirring often, until it’s crisp and has rendered its fat. Remove the bacon to paper towels to drain. You should have enough fat left in the pan just to coat it; if you have more, pour it off and reserve. If you don’t have enough, add oil to coat.
Add the shrimp to the pan and sauté for a couple of minutes, just until they turn opaque and pink. Remove from the pan. Salad can be prepared ahead of time to this point.
When you’re ready to serve, place the pan over medium heat. Add a tablespoon of the reserved bacon fat (if any) or a tablespoon of oil and heat. Add the garlic and sun dried tomatoes and stir until fragrant, about 2 minutes. Add the vinegar, being careful to stand back and avoid inhaling the fumes. Stir, scraping up any bits of garlic or tomato that have stuck to the pan. Add the remaining oil and whisk to combine and heat through.
Place the arugula in a stainless or ceramic bowl. Pour about half the hot dressing over it and toss to combine. Taste and adjust seasoning with salt and pepper. Add a squeeze of lemon juice if necessary.
Return the shrimp to the pan and toss in the remaining dressing for a minute or two. To serve, divide the arugula between two plates and top with the shrimp. Sprinkle bacon over.