2 tbsp olive oil
2 tbsp canned tomato juice
3 tbsp balsamic vinegar
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1 pound shrimp, medium-size, peeled and deveined
4 cup(s) arugula, washed and trimmed
1 cup(s) basil, leaves, torn
2 medium tomato(es), chopped
Place oil, tomato juice, vinegar, salt and pepper in a medium saucepan. Add shrimp, bring to a simmer over medium-low heat and cook until shrimp are opaque, about 2 minutes. Remove from heat and refrigerate until cool.
Toss arugula and basil together; divide among 4 plates. Remove shrimp from saucepan; set vinaigrette aside. Place shrimp over salad and add tomatoes; drizzle with vinaigrette and serve. Yields about 1 3/4 cups salad, 3 oz shrimp and 1 3/4 tablespoons dressing per serving
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