Scampi Gratin With Arugula Salad

• 24 extra large deveined shrimp, shells intact
• 4 slices white bread with crusts torn
• 1/4 cup marinated sun dried tomatoes, drained, minced
• 1/4 cup finely chopped fresh basil
• 6 tablespoon grated Parmesan cheese
• 1-tablespoon capers, drained, chopped
• 1 tsp garlic paste
• 1/2 tsp freshly ground pepper
• 1/4 c extra-virgin olive oil
• 8-cup baby arugula
• 1 1/2 cup roasted bell pepper strips
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice

1. 1. Arrange oven rack in upper third of oven, heat to 400. Butterfly shrimp by laying flat and making a slice with the tip of knife, following the curve where the vein was removed (bottom) and cutting about 3/4 of the way through. Spread incision open and flatten slightly with fingertips.
2. 2. Pulse bread with whisk until coarse crumbs form, transfer to a bowl. Stir in sun dried tomatoes, basil, and 4 tbsp of Parmesan, capers, garlic paste, and pepper.
3. 3. Brush baking sheet with 1/2 tbsp olive oil. Stuff each shrimp with breadcrumb mixture, pressing stuffing down to adhere, transfer to baking sheet. Drizzle extra olive oil over shrimp, and then sprinkle with Parmesan. Bake 5 minutes then broil until stuffing is browned.
4. 4. Toss arugula and red peppers with oil and lemon and serve.

shrimp, white bread, tomatoes, fresh basil, parmesan cheese, capers, garlic, ground pepper, extravirgin olive oil, baby arugula, bell pepper, olive oil, lemon juice

Taken from www.epicurious.com/recipes/member/views/-scampi-gratin-with-arugula-salad-50078182 (may not work)