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Warm Arugula, Shrimp & Potato Salad

Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1/2 lb. small red-skinned potatoes (or other low-starch variety), scrubbed and quartered (if large, cut into 1-inch chunks)

1 Tbs. chopped fresh flat-leaf parsley

20 kalamata olives, pitted and halved (3/4 cup)

Kosher salt and freshly ground black pepper

1/2 tsp. minced fresh rosemary

1/4 tsp. grated lemon zest

2 Tbs. fresh lemon juice; more to taste

1 small clove garlic

2 small bunches arugula (6 to 7 oz.), trimmed, washed, dried, and torn into bite-size pieces (or 1/4 arugula, to yield 3-1/2 to 4 cups loosely packed)

12 jumbo shrimp (3/4 lb.), unpeeled

1/4 cup extra-virgin olive oil

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