Grilled Shrimp on Arugula

• 4 tablespoons olive oil
• Juice of 3 small lemons (about 6 tablespoons juice)
• 4 garlic cloves, minced
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh basil
• 2 teaspoons chopped fresh chives
• Pinch of ground cayenne or to taste
• Kosher salt and ground black pepper to taste
• 24 jumbo shrimp (21 to 25 per pound), peeled and deveined but with the tails on
• 4 ounces green beans, trimmed and cut into 2-inch pieces
• 2 10-ounce bags baby arugula leaves
• 1 pint small grape tomatoes, or halved if large
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons white balsamic vinegar
• Kosher salt and ground black pepper to taste

1. In a large bowl, place the olive oil, lemon juice, garlic, oregano, basil, chives, cayenne, salt, and pepper.
2. Stir until well blended.
3. Add the shrimp and stir gently until well coated with marinade.
4. Cover and refrigerate for 2 hours.
5. Prepare a medium bowl of ice water.
6. Bring a small saucepan of lightly salted water to a boil.
7. Add the green beans and cook until crisp-tender, about 3 minutes.
8. Drain the beans and immediately add to the ice water.
9. Let stand until cool.
10. Drain well and set aside.
11. When ready to serve, prepare a medium-hot grill or set a rack 6 inches from the broiler and set the broiler to high.
12. Grill or broil the shrimp until they are firm and bright pink or orange, 4 to 5 minutes, turning once during cooking.
13. In a large salad bowl, place the arugula, tomatoes, reserved green beans, oil, vinegar, salt, and pepper.
14. Toss gently until the arugula and vegetables are well coated.
15. Divide the greens among 4 to 6 salad plates and top with the shrimp.
16. Serve.

olive oil, lemons, garlic, fresh oregano, fresh basil, fresh chives, ground cayenne, kosher salt, jumbo shrimp, green beans, arugula, grape tomatoes, extravirgin olive oil, white balsamic vinegar, kosher salt

Taken from www.epicurious.com/recipes/food/views/grilled-shrimp-on-arugula-377859 (may not work)