Herbed Shrimp And White Bean Salad

• 1 red bell pepper
• 4 cups arugula, loosely packed
• 1/2 cup thinly vertically sliced red onion
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh basil
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 (15-ounce) can cannellini beans or other white beans, rinsed and drained
• 1/2 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 3 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• Cooking spray
• 1 pound peeled and deveined large shrimp
• 2 tablespoons pine nuts, toasted

1. Preheat broiler to high.
2. Halve bell pepper lengthwise; discard seeds and membranes. Place halves, skin sides up, on a baking sheet. Broil 12 minutes or until blackened. Seal in a paper bag. Let stand 5 minutes. Peel; chop. Combine bell pepper and next 6 ingredients (through beans). Combine rind, juice, garlic, oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
3. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle shrimp with remaining salt and pepper. Cook 2 minutes on each side or until done. Add shrimp, lemon mixture, and nuts to arugula mixture; toss.

red bell pepper, arugula, red onion, fresh chives, fresh basil, parsley, cannellini beans, lemon rind, lemon juice, garlic, extravirgin olive oil, salt, black pepper, cooking spray, shrimp, pine nuts

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