Basil And Tomato Shrimp Salad

(5 points)

From Weight Watchers

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 lb. shrimp, medium-size, peeled and de-veined
4 cups arugula, washed and trimmed
1 cup basil, leaves, torn
2 medium tomatoes, 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.

Serves | 4
POINTS per serving | 5