Garlic Shrimp & Rice Salad

• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 package (8.8 ounces) ready-to-serve brown rice
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons minced fresh basil or 1 teaspoon dried basil
• 2 tablespoons lemon juice
• 1 celery rib, chopped
• 1/4 cup minced fresh parsley
• 2 tablespoons chopped green pepper
• 4 cups fresh baby arugula or baby spinach

1. Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice.
2. In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.

shrimp, olive oil, garlic, oregano, ready, mayonnaise, sour cream, fresh basil, lemon juice, celery, fresh parsley, green pepper, fresh baby arugula

Taken from www.tasteofhome.com/recipes/garlic-shrimp-rice-salad/ (may not work)