Roasted Rosemary Shrimp with Arugula and White Bean Salad - 13.6g Carbs, 3g Fiber

Roasted Rosemary Shrimp with Arugula and White Bean Salad - 13.6g Carbs, 3g Fiber

Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.

--> Shrimp
2 Tbsp olive oil
1 Tbsp fresh lemon juice
2 tsp minced fresh rosemary
1/2 tsp kosher salt
1/4 tsp black pepper
3 garlic cloves, crushed
1 1/2 lb jumbo shrimp, peeled and deveined

--> Salad
2 Tbsp fresh lemon juice
1 Tbsp extra-virgin olive oil
1/2 tsp minced fresh garlic
1/4 tsp kosher salt
1/8 tsp black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15-oz can) cannellini beans, rinsed and drained

1. Preheat oven to 400 degrees F.
2. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes.
3. Arrange shrimp on a jelly-roll pan. Bake at 400 degrees F for 10 minutes or until shrimp are done.
4. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.

Garlic ciabatta: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

Servings: 4
Serving size: 1 1/2 cups salad and about 6 shrimp
Nutrition per Serving: 334 Calories, 13.6g Fat, 2g Sat, 7.8g Mono, 2.5g Poly, 259mg Cholesterol, 156mg Calcium, 13.6g Carbs, 3g Fiber, 690mg Sodium, 37.7g Protein, 5.4g Iron