Arugula with Chilled Shrimp & Coconut Balsamic

Ingredients:
¾ lb. cooked, chilled shrimp, removed shell, sliced lengthwise
5 oz. arugula
¼ red onion – sliced thinly
3 Tbps. toasted pine nuts
2 oranges, peel and cut out segments
Dressing:

1/4 c. Carter & Cavero Leccino Extra Virgin Olive Oil
1/4 c. Carter & Cavero Coconut Balsamic Vinegar
Sea salt and ground pepper

Preparation:
Pour balsamic vinegar in a bowl.  Slowly whisk in olive oil until emulsified.  Combine all ingredients with dressing.  Serve immediately.

Go to http://www.carterandcavero.com/ to shop now.