Spring Shrimp Salad

• 2 crusty dinner rolls
• 1 lemon
• 1 lb. large shrimp
• 2 tbsp. olive oil
• 1 tsp. olive oil
• 2 green onions
• 1 package baby arugula
• 2 package frozen artichoke hearts
• 1/2 c. fresh mint leaves

1. In food processor, pulse rolls until coarse crumbs form.
2. From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; in large bowl, toss peel, shrimp, and 1/4 teaspoon pepper.
3. In 12-inch skillet, heat 1 tablespoon oil on medium.
4. Add onions; cook 1 minute.
5. Add crumbs and 1/8 teaspoon each salt and pepper.
6. Cook 5 minutes or until golden, stirring.
7. Transfer to plate.
8. In skillet, heat 1 teaspoon oil.
9. Cook shrimp 6 minutes or until opaque, turning once.
10. Divide arugula among 4 plates; top with shrimp.
11. In skillet, heat remaining oil on medium-high.
12. Add artichokes; cook 2 minutes or until golden.
13. Add lemon juice, 1/4 cup water, and 1/8 teaspoon each salt and pepper.
14. Cook 4 minutes or until artichokes are hot.
15. Remove from heat.
16. Stir in half of mint; stir remaining into crumbs.
17. Divide artichoke mixture and crumbs among plates.

crusty, lemon, shrimp, olive oil, olive oil, green onions, baby arugula, hearts, mint leaves

Taken from www.delish.com/recipefinder/spring-shrimp-salad-recipe-ghk0510 (may not work)