Spring Shrimp Salad

1. 1

   In food processor, pulse rolls until coarse crumbs form.

2. 2

   From lemon, grate 1 teaspoon peel and squeeze 1 tablespoon juice; in large bowl, toss peel, shrimp, and 1/4 teaspoon pepper.

3. 3

   In 12-inch skillet, heat 1 tablespoon oil on medium.

4. 4

   Add onions; cook 1 minute.

5. 5

   Add crumbs and 1/8 teaspoon each salt and pepper.

6. 6

   Cook 5 minutes or until golden, stirring.

7. 7

   Transfer to plate.

8. 8

   In skillet, heat 1 teaspoon oil.

9. 9

   Cook shrimp 6 minutes or until opaque, turning once.

10. 10

    Divide arugula among 4 plates; top with shrimp.

11. 11

    In skillet, heat remaining oil on medium-high.

12. 12

    Add artichokes; cook 2 minutes or until golden.

13. 13

    Add lemon juice, 1/4 cup water, and 1/8 teaspoon each salt and pepper.

14. 14

    Cook 4 minutes or until artichokes are hot.

15. 15

    Remove from heat.

16. 16

    Stir in half of mint; stir remaining into crumbs.

17. 17

    Divide artichoke mixture and crumbs among plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.