Grilled Shrimp And Arugula Salad

• 1 pound easy-peel medium shrimp, peeled
• 1/4 cup olive oil
• 6 slices crusty Italian bread
• 1 large garlic clove, peeled
• 1 teaspoon balsamic vinegar
• 1 teaspoon finely grated fresh lemon peel
• 1/4 teaspoon kosher salt
• 1 bunch arugula (about 3 oz.), washed and dried
• 3 medium tomatoes, cut into wedges and halved
• Freshly ground black pepper

1. Prepare grill. Toss shrimp with 1 Tbsp. oil. Transfer to grill and cook, turning, until charred and firm, about 5 minutes. Transfer cooked shrimp to a large salad bowl.
2. Brush bread with remaining oil and then grill, turning it occasionally, until toasted on both sides, about 5 minutes. Rub toast slices with garlic clove. Transfer toast to a board and cut into cubes; add cubes to bowl with shrimp, followed by vinegar, lemon peel and salt. Toss mixture well. Add arugula and tomato, season with pepper, and toss again.

easy, olive oil, crusty italian bread, garlic, balsamic vinegar, kosher salt, arugula, tomatoes, freshly ground black pepper

Taken from www.myrecipes.com/recipe/grilled-shrimp-arugula-salad (may not work)