Arugula Salad with Grilled Vegetables and Shrimp

• 1-1/2 qt. olive oil
• 3 cups balsamic vinegar
• 1-1/2 tsp. salt
• 1-1/2 tsp. pepper
• 72 each peeled deveined uncooked shrimp (21 to 26 count)
• 3 each eggplants, each cut into 8 slices, grilled Safeway 1 ea For $1.28 thru 02/09
• 6 each plum tomatoes, quartered, grilled Safeway 1 lb For $1.29 thru 02/09
• 6 each zucchini, each cut lengthwise into 4 slices, grilled
• 6 each yellow squash, each cut lengthwise into 4 slices, grilled
• 1-1/2 qt. roasted red peppers, cut into strips
• - arugula
• 1-1/2 cups Kraft Creamy Caesar Dressing
• 1-1/2 cups fresh parsley, chopped
• 1/2 cup pine nuts, toasted

1. Mix oil, vinegar, salt and pepper.
2. Reserve 1/2 cup (125 mL) of the oil mixture (or 2 Tbsp.
3. 30 mL of the oil mixture for trial recipe).
4. Pour remaining oil mixture over shrimp; cover.
5. Refrigerate 15 min.
6. to marinate.
7. Drain shrimp, discarding marinade.
8. Saute shrimp in reserved 1/2 cup (125 mL) oil mixture (or reserved 2 Tbsp.
9. 30 mL oil mixture for trial recipe) in large skillet on medium-high heat 3 to 4 min.
10. or until shrimp turn pink.
11. For each serving: Place 1 eggplant slice, 1 tomato piece, 1 zucchini slice, 1 yellow squash slice and 1 Tbsp.
12. (15 mL) peppers on salad plate.
13. Toss 1 oz.
14. (30 g) of the arugula with 1 Tbsp.
15. (15 mL) of the Caesar dressing; place over vegetables.
16. Sprinkle with 1 Tbsp.
17. (15 mL) parsley and 1 tsp.
18. (5 mL) pine nuts.
19. Top with 3 shrimp.

olive oil, balsamic vinegar, salt, pepper, shrimp, eggplants, tomatoes, zucchini, yellow squash, red peppers, arugula, caesar dressing, fresh parsley, pine nuts

Taken from www.kraftrecipes.com/recipes/arugula-salad-grilled-vegetables-shrimp-107569.aspx (may not work)