Chipotle Shrimp and Arugula Salad

• 1/4 cup extra-virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups (about 3 ounces) baby arugula or 1 small head butter lettuce, coarsely torn
• 6 large radishes, very thinly sliced
• 1/4 cup roasted salted pumpkin seeds
• 1 teaspoon arrowroot
• 1 tablespoons apple cider vinegar
• 1/4 cup apricot jam
• 1 canned chipotle chile in adobo sauce, chopped
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 pound medium-large shrimp, shelled and deveined

1. For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl.
2. Add the arugula, radishes and pumpkin seeds.
3. Toss to blend.
4. Arrange the salad on a serving platter.
5. For the shrimp: Place the arrowroot in a small bowl.
6. Gradually add the cider vinegar, stirring until the arrowroot dissolves.
7. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
8. In a large nonstick skillet, heat the oil over medium-high heat for 1 minute.
9. Add the shrimp.
10. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
11. Toss until almost cooked through, 2 to 3 minutes.
12. Add the jam mixture to the skillet.
13. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes.
14. Toss the shrimp until thickly coated with the glaze.
15. Spoon the shrimp over the salad and serve.

extravirgin olive oil, white balsamic vinegar, kosher salt, freshly ground black pepper, baby arugula, radishes, pumpkin seeds, arrowroot, apple cider vinegar, apricot jam, chipotle chile, kosher salt, freshly ground black pepper, extravirgin olive oil, shrimp

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/chipotle-shrimp-and-arugula-salad-recipe.html (may not work)