Garlic Shrimp & Rice Salad

Name: Garlic Shrimp & Rice Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 servings.
Ingredients: 1 pound uncooked shrimp (31-40 per pound), peeled and deveined; 2 tablespoons olive oil; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 package (8.8 ounces) ready-to-serve brown rice; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tablespoons minced fresh basil or 1 teaspoon dried basil; 2 tablespoons lemon juice; 1 celery rib, chopped; 1/4 cup minced fresh parsley; 2 tablespoons chopped green pepper; 4 cups fresh baby arugula or baby spinach

For this easy-to-make main dish salad, you can prepare the rice mixture and chop the vegetables ahead of time. Cook the shrimp at the last minute, then assemble it all together for a light yet satisfying meal. —Diane Nemitz, Ludington, Michigan

Ingredients

1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 package (8.8 ounces) ready-to-serve brown rice
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons minced fresh basil or 1 teaspoon dried basil
2 tablespoons lemon juice
1 celery rib, chopped
1/4 cup minced fresh parsley
2 tablespoons chopped green pepper
4 cups fresh baby arugula or baby spinach

Directions

Toss shrimp with oil, garlic and oregano; let stand 15 minutes. Meanwhile, cook rice according to package directions. Transfer rice to a large bowl; cool slightly. For dressing, mix mayonnaise, sour cream, basil and lemon juice.
In a large skillet, saute shrimp mixture over medium-high heat until shrimp turns pink, 2-3 minutes. Add to rice; stir in celery, parsley and pepper. Add arugula and toss lightly; serve with dressing.