Shrimp, Arugula, And Chicory Salad

• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 cup scallion, chopped (include some of the green tops)
• 3/4 lb shrimp, cooked and peeled
• 3 tablespoons fresh parsley, chopped (or sweet marjoram)
• 1 tablespoon fresh cilantro, chopped
• 3 tablespoons fresh lemon juice
• 1/2 cup arugula
• 1 bunch chicory lettuce, washed, stemmed and dried (about 2 cups)

1. Heat the olive oil in a large nonreactive saucepan.
2. Stir in the garlic and scallions, and cook over medium heat for about 3 minutes, stirring frequently.
3. Add shrimp, parsley and cilantro and cook for another 1 or 2 minutes, or until the shrimp is heated through.
4. Remove from the heat and add the lemon juice.
5. Taste and correct the seasonings, if necessary.
6. Arrange arugula and chicory on a serving platter, pour shrimp mixture over greens, toss lightly and serve.

olive oil, garlic, scallion, shrimp, fresh parsley, fresh cilantro, lemon juice, arugula, chicory lettuce

Taken from www.food.com/recipe/shrimp-arugula-and-chicory-salad-283860 (may not work)