light meals

Ingredients

	2 tsp 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(s) shrimp, medium-size, peeled and deveined
	4 cup(s) arugula
	1 cup(s) basil, leaves, torn
	2 medium tomato(es), chopped

Instructions

• 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 in a medium bowl and then divide among 4 plates. Remove shrimp from saucepan and set resulting vinaigrette aside. Divide shrimp amd tomatoes among salads and drizzle with vinaigrette. Yields about 1 3/4 cups of salad, 3 ounces of shrimp and 1 3/4 tablespoons of dressing per serving.