Shrimp And Arugula Salad

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4 cups loosely packed baby arugula

1 cup (1/4 x 3-inch) julienne-cut red bell pepper

1/2 cup matchstick-cut carrot

3 tablespoons extra-virgin olive oil, divided

2 teaspoons minced fresh rosemary

1/2 teaspoon crushed red pepper

2 garlic cloves, thinly sliced

16 large peeled and deveined shrimp (about 3/4 pound)

3 tablespoons white balsamic vinegar

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